Cubed duck breast skewers, with blackcurrant and raspberry marinade

• Préparation : 5 minutes
• Cuisson : 5 minutes
• Portions : 2

Ingrédients

• 300 g (1 package) Brome Lake cubed duck breast
• 60 ml (4 tbsp.) olive oil
• 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

Préparation

1. In a mixing bowl, combine the blackcurrant jelly, vinegar and oil.

2. Add the cubed duck meat to the bowl, season and marinate for 4 hours in the refrigerator.

3. Heat an ungreased pan, add the pieces of meat (without the marinade) and cook over medium heat until golden brown. Transfer to a plate.

4. 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.

5. Arrange the skewers as follows: one raspberry followed by three pieces of meat.

Recipe from David Vinas, professional chef