Duck breasts for several hours to marine with curry and red wine (can be white, you can simply be added to the marinade a little honey).
It is then breasts to dry, sprinkle with salt and pepper, to cut the rhombid on the side of the skin, but not deep, about 1 mm.
Fry on a hot frying pan 8 minutes from the skin and 4 minutes on the other hand. If you like not very roasted, then 7 minutes and 3, respectively.
Serve with ramberry jam. You can make sauce, using juice allocated during frying. Merge liquid from a frying pan, add 1 tbsp. Spoon of raspberry vinegar, salt, pepper, cream.
Salad with duck breast
If suddenly the breast was not eaten, then there is a wonderful salad recipe: cut into slices, pre-warming up in the microwave (1 min. At 500 watts), put on the plate, put the leaves of freillis salad and some arugula, cut down the same 1 small cucumber and 1 boiled Drinking the egg (in principle, it is possible without it).
Prepare refueling:
12 teaspoons of mustard, preferably Dijon, rub with a tablespoon of raspberry vinegar, add a tablespoon of pineapple juice, olive oil and 12 h. Balsamic vinegar, salt.
Wire refueling immediately before serving on the table.
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