LEICA Barnack Berek Blog: FOR LEICA ENTHUSIASTS THAT ALSO COOK

Wednesday, January 16, 2019

FOR LEICA ENTHUSIASTS THAT ALSO COOK

DUCK WITH BALSAMIC VINEGAR

Serves 4

· 2 tablespoons sunflower oil

· 4 duck breasts

· 4 tablespoons balsamic vinegar

· Freshly ground pepper

· ¼ teaspoon ground cinnamon

· 4 tablespoons fresh blueberries

Zuccini Flowers

· 1/3 cup (90 g) all purpose flour

· 1cup (250 ml) water

· Oil for cooking

· 12 zucchini flowers

1 Heat oil in a skillet and cook duck, skin side down, over low heat until skin is golden.

Turn and cook other side.

2 Add vinegar, black pepper to taste, cinnamon and blueberries. Cover and cooki over low heat for 15 minutes, or until duck is tender.

3 To prepare flowers: Gradually sift flour into water and mix well with a fork until batter is smooth. If necessary add more water. Pour 1 inch (2.5 cm) oil into a skillet and heat until very hot. Dip flowers into the batter and cook a few at a time until golden.

4 To serve: Arrange duck and flowers on a serving plate and spoon blueberry sauce over duck.