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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.



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