fattened goose breast fillet

Frozen, fattened duck breast fillet

Frozen, cleaned, vacuum-packed raw, fattened duck breast fillet.

Use

After thawing and opening, season to taste and roast.

Duck breast fillet for Martin's Day

Ingredients:

• 5 pieces of duck breast fillet

For the stock:

• 1 piece of leek
• 4-5 whole peppercorns
• 2 pieces of celery
• 2 pieces of carrot
• 2 heads of red onion
• 2 cloves of garlic
• 1 piece of lemon zest
• a few sprigs of thyme
• a quarter bunch of parsley

For the mashed potatoes:

• 4-5 pieces of potatoes
• 1 head of red onion
• 5-6 pieces of duck cracklings
• butter

Pea sauce:

• green peas
• leek
• butter
• cream
• stock

Preparation

Put the stock in cold water to boil, boil for 4-5 minutes after boiling, then strain and set aside. Put the potatoes to boil as well, then when they are ready, make the puree with butter! Add the finely chopped red onion and a few peppercorns! Put the whole thing in a baking dish and sprinkle the top with the finely chopped cracklings! Put it in the oven only when you have taken the duck breasts out of the oven to rest!
Wash the breast fillets thoroughly, score the skin thoroughly, being careful not to cut the meat! Season with salt and pepper! It does not require anything else!
Bring the stock to a boil again, then remove from the heat and put the breasts in! Keep covered for 5 minutes, then remove! Let it cool down!
Once it has dried and cooled, heat up a frying pan and put the breasts in with the skin facing down! Do not use any fat, only what comes out of the breast skin. Fry on the skin for 4-5 minutes, and on the other side for a maximum of one minute! Once you have done this, put it in a baking tray, also with the skin facing down, and put it in the oven preheated to 220 C degrees!
Once the breast is cooked, remove it to a tray and rest for 10 minutes before slicing!
While the meat is resting, put the puree in the oven preheated to 190 C degrees for 10 minutes! You can start making the pea sauce!
Once you have poured the fat out of the pan, sauté the leek in butter! Add a little of the stock, salt and pepper, add the cream, stir and spoon in the meat juice from under the resting meat into the sauce! Bring to a boil and it's ready!

Storage

Store frozen at -18°C or below.

Distributor

Integrál Zrt.
Kiskunfélegyháza, Csongrádi út 101.

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Product information

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