Amancaya
Accompanied by rolled duck, red plum sauce
Suggested by Estela Perineti, Manager of Bodegas Caro
Ingredients
- 12 strips of duck breast
- 12 fresh cherries
- 1 bunch of fresh mint
- 5 red plums
- 1 tablespoon of brown sugar
- 1 teaspoon of sherry vinegar
- salt, pepper
- olive oil
For 4 persons Preparation time: 15 minutes | Cooking time: 6 minutes
Wash and dry the plums, remove the stones, place them in a small saucepan with the brown sugar and vinegar, cook on high heat for three minutes, reduce the heat and leave to simmer for 15 minutes, turn off the heat and leave to cool in the saucepan. Spread out the strips of duck breast, season on the inside with salt and pepper, place a mint leaf and a pitted cherry on each one, roll them up tightly to keep the cherry and mint leaf in place, secure with a tooth pick. Cook the rolls in olive oil on high heat in non-stick pan for three minutes on each side, serve immediately with the plum sauce, sprinkled with chopped mint.
Serve with a young vintage of Amancaya.
