Piept de rata cu varza rosie si mere

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Piept de rata cu varza rosie si mere este o reteta cu arome de iarna. Scortisoara, cuisoarele, anasonul si portocala completeaza perfect gustul verzei rosii. Pentru o tenta crocanta adaugam felii de mere si vom obtine o garnitura perfecta pentru pieptul de rata.

Piept de rata cu varza rosie si mere

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

Pentru varza rosie cu mere / For red cabbage and apples:

  • 30 grame unt / 30 grams butter
  • 2 cepe / 2 onions
  • 50 grame stafide / 50 grams raisins
  • 500 grame varza rosie / 500 grams red cabbage
  • 1 baton scortisoara / 1 cinnamon stick
  • 2 cuisoare / 2 cloves
  • 1 anason stelat / 1 star anise
  • 1 lingura zahar brun / 1 tablespoon brown sugar
  • 3 linguri otet balsamic / 3 tablespons balsamic vinegar
  • 2 mere / 2 apples
  • Sucul de la 1 portocala / Juice from 1 orange
  • Sare / Salt
  • Piper negru / Black pepper

Pentru pieptul de rata / For the duck breast

  • 1 piept de rata / 1 duck breast
  • Sare / Salt
  • 25 grame unt / 25 grams butter

Pentru morcovii caramelizati / For caramelized carrots:

  • 4 morcovi / 4 carrots
  • 25 grame unt / 25 grams butter
  • 1 lingura zahar brun / 1 tablespoon brown sugar
  • 1 portocala / 1 orange
  • Sare / Salt
Piept de rata cu varza rosie si mere

Pentru a pregati varza, am folosit Tefal One Pot. Incalzim oala, alegand functia “Brown”. Topim cubul de unt si calim usor ceapa taiata marunt. Adaugam stafidele, anasonul, batonul de scortisoara si cuisoarele. Calim usor si adaugam sucul de portocale, otetul balsamic si zaharul, sarea si piperul. La sfarsit adaugam varza tocata marunt si amestecam. Punem capacul la oala, alegem functia “Bake” si lasam 30 de minute. Taiem merele in felii si le adaugam peste varza. Mai lasam pe aceeasi functie inca 10 minute si lasam la racit pana a doua zi.

Pentru pieptul de rata, scoatem carnea din frigider cu o ora inainte de pregatire. Cu ajutorul unui cutit bine ascutit crestam pielea de pe piept, fara a taia si carnea. Il presaram cu sare si il asezam intr-o tigaie rece cu pielea in jos. Il lasam pana cand este frumos rumenit, apoi il intoarcem si il rumenim si pe cealalta parte. Mutam carnea intr-o tava cu hartie de copt, cu pielea in jos si il introducem in cuptorul incins la 180 grade Celsius pentru 10 minute pentru un piept de rata mediu sau 14 minute pentru un piept bine facut. Il scoatem din cuptor si punem peste el felii de unt. Acoperim cu folie de aluminiu si lasam la odihnit timp de 15 minute.

Pentru garnitura de morcovi, incingem intr-o tigaie untul si adaugam morcovii. Ii calim cate 2-3 minute pe fiecare parte si ii presaram cu sare si zahar. Ii mai lasam cateva minute si adaugam sucul de la jumatate de portocala si feliile de la cealalata jumatate de portocala.

Piept de rata cu varza rosie si mere

Servim pieptul de rata feliat cu varza rosie aromata cu mere si garnitura de morcovi cu portocale.

Piept de rata cu varza rosie si mere

Daca v-a placut reteta de piept de rata cu varza rosie si mere, puteti incerca si o portie de coaste de vita cu sos de gutui caramelizate si hrean sau o varza calita cu curcan.

English version

Duck breast with red cabbage and apples

Duck breast with red cabbage and apples is a recipe with winter flavors. Cinnamon, cloves, star anise and orange perfectly complement the taste of red cabbage. For a crunchy touch add apple slices and you will get a perfect duck breast dish.

To prepare the cabbage, I used Tefal One Pot. Heat the pot, choosing the „Brown” function. Melt the butter and lightly sauté the chopped onions. Add the raisins, star anise, cinnamon stick and cloves. Lightly fry and add the orange juice, balsamic vinegar and sugar, salt and pepper. At the end, add the finely chopped cabbage and mix. Put the lid on the pot, choose the „Bake” function and leave for 30 minutes. Cut the apples into slices and add them over the cabbage. Leave it on the same function for another 10 minutes and leave it to cool until the next day.

For the duck breast, take the meat out of the fridge an hour before cooking. With the help of a sharp knife cut the skin on the chest, without cutting the meat. Sprinkle with salt and place in a cold pan with the skin down. Leave it until it is nicely browned, then turn it over and brown it on the other side as well. Move the meat in a tray with baking paper, with the skin down and put it in the oven heated to 180 degrees Celsius for 10 minutes for a medium duck breast or 14 minutes for a well done breast. Take it out of the oven and put slices of butter on it. Cover with aluminum foil and let stand for 15 minutes.

For the carrot garnish, heat the butter in a pan and add the carrots. Heat it for 2-3 minutes on each side and sprinkle with salt and sugar. Leave them for a few more minutes and add the juice from half of the orange and the slices from the other half of the orange.

Serve the sliced duck breast with red cabbage flavored with apples and the carrot garnish with oranges.

If you liked the duck breast with red cabbage and apples, you can also try a portion of beef ribs with caramelized quince sauce and horseradish or cabbage with turkey.

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