Cubed duck breast skewers, with blackcurrant and raspberry marinade
- Preparation : 5 minutes
- Cooking : 5 minutes
- Portions : 2
- 300 g (1 package) Brome Lake cubed duck breast
- 15 ml (1 tbsp.) blackcurrant jelly
- 15 ml (1 tbsp.) balsamic vinegar
- 15 ml (1 tbsp.) raspberry vinegar
- 1 pint raspberries
- Salt and pepper to taste
In a mixing bowl, combine the blackcurrant jelly, vinegar and oil.
Add the cubed duck meat to the bowl, season and marinate for 4 hours in the refrigerator.
Heat an ungreased pan, add the pieces of meat (without the marinade) and cook over medium heat until golden brown. Transfer to a plate.
In the same pan, add the marinade, cook 1 to 2 minutes in order to keep all of the meat juices. Pour the sauce over the duck pieces.
Arrange the skewers as follows: one raspberry followed by three pieces of meat.
Recipe from David Vinas, professional chef