|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|
|7.||Butter||2 art. l|
|8.||Olive oil||1 art. l|
|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|
Grind all the ingredients for the marinade in a mortar, we will have a dry marinade.
Rinse the fillet, wipe dry with a towel and rub with prepared spices. Leave to marinate while we do the onion.
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.
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.
Melt the remaining butter in the same pan and fry the duck breast on all sides until golden brown.
Transfer the meat to the onion, pour the wine and simmer in the oven at 180 C for 15 minutes.
Before serving, cut the meat into pieces and serve with onions and dried apricots.