Dopo la splendida avventura vissuta ad Amburgo nella cucina del The George Hotel, dedico questa mia ricetta a tutto lo staff nessuno escluso, son stati tutti magnificamente gentili e amichevoli.
Che dire di più se non....grazie!!!!
Mi auguro that is to your liking
INGREDIENTS:
goose breast: an abbot
Pera: a
Prunes: dried apricots three
three
apple cider vinegar, three tablespoons butter
: a walnut
Sugar: three tablespoons
Port: three quarters of wineglass
Maizena:
teaspoon Salt: to taste Pepper
:
to taste PREPARATION: Put
plums and apricots in a bowl with water and then blanch for a minute, peel the
pear, remove the core wood and cut in slices about an inch thick.
Place in a pan of apple vinegar, sugar, butter, when it melts add fruit, the pear just begins to color remove all the fruit and put it back in a serving dish.
Take the duck breast, clean it from any blood clots, which affect the fat part of the chest by a grid with salt and pepper and let brown in a skillet is already hot for ten minutes, giratlo and get it going again for five minutes, remove and keep warm. Remove
a little fat from browning, warm up and pour the port with the cornstarch dissolved in, to thicken slightly.
fillet the breast of goose, Serve and pour over the sauce.
One caveat, do not do is very good!
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