Recipes
Caro
Accompanied by slowly roasted duck breast
Suggested by Estela Perineti, Manager of Bodegas Caro
Ingredients
- 2 duck breasts
- 2 shallots
- 15 cl of Gran Reserva sherry vinegar
- salt and pepper
For 4 persons Preparation time: 15 minutes | Cooking time: 25 minutes
Make criss-cross slashes on the skin side of the breasts without cutting into the flesh.
Put the breasts into a non-stick pan and cook them skin side down on a low heat for twenty minutes pouring off the fat as it collects.
Put them on a warm dish covered with aluminium foil.
Pour the vinegar into a small saucepan, add the finely sliced shallots, gently bring to the boil and cook for five minutes, strain, return to the pan and reduce on high heat to a thick syrup. (Warning: do not cook it any longer, or you will make a dense caramel).
Cook the breasts on the flesh side on high heat for five minutes, season with salt and pepper. Leave to rest for five minutes under the foil, serve with the sherry vinegar reduction
