|1.||Cayenne pepper Marinade||1 pinch|
|2.||Clove Marinade||3 PC.|
|3.||Juniper berries Marinade||5 PC.|
|4.||Cayenne pepper||2 pinch|
|5.||Sea salt||2 pinch|
|6.||Marsala Wine||60 Ml|
|8.||Olive oil||1 tbsp|
|10.||Red onion||3 PC.|
|11.||Dried apricots||200 Column|
|12.||Duck fillet||2 PC.|
|13.||Salt Marinade||1 Tsp|
|14.||Mixture of peppers Marinade||1 Tsp|
1 . Stage
Grind all the ingredients for the marinade in a mortar, we will have a dry marinade.
2 . Stage
Rinse the fillet, wipe dry with a towel and rub with prepared spices. Leave to marinate while we do the onion.
3 . Stage
Onion cut across in half. Melt 1 tbsp in a pan. butter and olive oil, put the onions with cuts down, cover and cook over low heat for 3-5 minutes. Put the finished onion in the form in which we will cook the meat.
4 . Stage
From the lemon, grate the zest and mix it with dried apricots, cayenne pepper, salt and transfer to the pan where the onion was. Sauté for 2 minutes. Put dried apricots in a roasting pan to the onion.
5 . Stage
Melt the remaining butter in the same pan and fry the duck breast on all sides until golden brown.
6 . Stage
Transfer the meat to the onion, pour the wine and simmer in the oven at 180 C for 15 minutes.
7 . Stage
Before serving, cut the meat into pieces and serve with onions and dried apricots.
8 . Stage