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ENGLISH VERSION BELOW
INGREDIENTI
Per 4 persone
4 petti d'anatra
90g burro
Brandy
sale
pepe
Amarene sciroppate FABBRI
PROCEDIMENTO
Togliete la pelle ai petti d'anatra e fateli cuocere a fuoco vivace in una padella dove avrete fatto spumeggiare il burro.
Rosolateli da ambo i lati per 5 minuti e poi aggiungete 1/2 bicchiere di brandy e fate evaporare.
Accompagnate l'anatra tagliata a fettine con il fondo ottenuto con il brandy e le amarene FABBRI (il contrasto vi stupirà)
IL MIO AIUTO IN CUCINA
ENGLISH VERSION
INGREDIENTS
For 4 people
4 duck breasts
90g butter
brandy
salt
pepper
Fabbri cherries in syrup
PROCEDURE
Remove the duck breasts skin and cook on high heat in a pan where you have donefoaming butter.
Fry on both sides for 5 minutes and then add 1 / 2 glass of brandy and let it evaporate.
Serve the duck with the bottom cut in slices obtained with the brandy and cherries Fabbri(the contrast will amaze you)
For 4 people
4 duck breasts
90g butter
brandy
salt
pepper
Fabbri cherries in syrup
PROCEDURE
Remove the duck breasts skin and cook on high heat in a pan where you have donefoaming butter.
Fry on both sides for 5 minutes and then add 1 / 2 glass of brandy and let it evaporate.
Serve the duck with the bottom cut in slices obtained with the brandy and cherries Fabbri(the contrast will amaze you)
