Barbarie Duck Breast with Honey Coriander Sauce

Season the duck breasts with salt and season with pepper. Heat the butter in the frying pan. Roast duck breasts on skin side for six to eight min. until crispy, turn to other side and roast for another two min. Set aside warm to rest for ten min.

Shortly before serving, cut the duck liver into fine slices, season and turn in the flour to the other side. Heat the remaining butter and fry the liver slices very briefly on each side. After 30 seconds, remove from the frying pan and place on a tray in the 200 °C hot stove for one minute.

For the honey-coriander sauce, pour off the frying fat. Heat the honey and ginger syrup, extinguish with lime juice and simmer. Add 250 milliliters of duck stock and soy sauce, add coriander seeds. Boil the liquidX-Mozilla-Status: 0009inkoecheln.

Peel lime zest with a julienne ripper. Blanch lime strips, drain and add to sauce form. Mix in the butter, season with salt and pepper.

To serve, slice the duck breasts and arrange on warm plates. Place the liver on the breast and spread the sauce evenly over the duck breast.

As additional dishes, Harald Wohlfahrt recommends apple gratin, warm potato chips and a little garnish.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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