- 4 duck breast fillets
- Salt and Paper
- 1 cup basmati rice
- 2 cinnamon sticks
- 4 boxes of cardamom
- 1 slice fresh ginger
- 3-4 strands of saffron
- 1 tablespoon of ghee
- 200 g red berries (raspberries, cranberries, strawberries)
- 1 small apple
- half a red onion
- 1 tablespoon of Sahara
- 1 tablespoon of wine vinegar
- 0.5 teaspoon of salt
1. For the pilaf, melt the butter in a saucepan, put the broken cinnamon sticks, crushed cardamom pods, ginger and salt, then lightly fry. Add rice and saffron and heat for 30 seconds. Pour in 1.5 cups of hot water, then stir, close the lid, and cook without opening for 12 minutes. Then wrap in a towel until serving.
2. Preheat oven to 150°C. Cut the skin on the breast fillet (crosswise every centimeter without cutting through the meat). Rub with salt and pepper on both sides.
3. Place the breasts, and skin side down, in a frying pan that is barely heated over medium heat. Melt fat, immediately scooping it into a bowl, for 7 minutes. Flip the breasts and cook on the other side, for 1 minute. Move the pan to the oven for 7-10 minutes.
4. Finely chop the peeled apple and red onion for the sauce. Pour 2 tablespoons of duck fat into a saucepan, and fry the onion and apple over high heat, stirring occasionally, for 2 minutes.
5. Add berries, sugar, salt, vinegar and 50 ml of water. Bring to a boil, and cook over high heat for 5 minutes. Lightly crush the berries and cook for another 2-3 minutes.
6. Serve the duck breasts with pilaf and drizzle with berry sauce.