Ingredients: 2 (about 200 g each) duck breasts without bones1 A teaspoon of Chinese powder with five spices2 Tea tablespoons of sugar Demerara1 Tea spoon of ground cinnamon1 Tea spoon of sea salt1 tablespoon of corn starch100 ml (5 tbsp. l.) red wine100 ml (5 st. l.) Creme de Cassis liquor of black currant75 ml of chicken broth1 clove of garlic, chopped1 small onion, finely chopped 250 g of fresh or frozen berries
Preparation:
On duck breasts make three oblique features through the skin, not flesh. Heat the anti-stick pan over medium heat, put the duck with the skin down and fry until the appearance of light golden color so that most of the fat melts. Transfer to a plate, abandoning most of the fat and let it cool.
Mix five spices, sugar and cinnamon, then rub the mixture into the skin of the duck with your hands. Sea salt and pepper. Return the duck in the pan and fry with meat down over low heat for 3-4 minutes, then put it off.
Place corn starch and 2 tablespoons of cold water in a jug, mix to dissolve. Add wine, blackcurrant liquor and broth.
Drain everything except 1 tablespoon of duck fat from the pan. Add garlic and onion and fry for 1 minute. Add a mixture of red wine and cook over low heat for 1-2 minutes. Add half the berries and cook for another 2-3 minutes. Strain the mixture through a sieve and discard all excess.
Heating, add the remaining berries before serving. Season, then place the duck on a hot grill and fry the skin up while the crispy crust is just starting to form. Let the rest for a few minutes, then cut into thin slices. Serve with potatoes and watering a little sauce. Dinner for two is a great reason to give a gift to your soulmate.