Pechuga de pato con albaricoques y cerezas

Pechuga de pato con albaricoques y cerezas

Pechuga de pato con albaricoques y cerezas

Con carne también pega nuestra cereza, obteniéndose un contraste de sabores que a pocos pueden resistirte.

Ingredientes

  • 2 pechugas de pato
  • 7 albaricoques
  • 150 gr de cerezas
  • agua
  • aceite virgen extra
  • azúcar
  • sal
  • romero

Elaboración

Deshuesar los albaricoques, reservando 2 en entero para el final, trocearlos y ponerlos a cocer en una cacerola con un chorrito de agua y una cucharada de azúcar. Dejar que se cocinen durante 10 minutos. Triturar con la batidora y pasar por un colador.

Hacer unos cortes en la piel de la pechuga de pato, salpimentarla y dorar en una sartén, para que pierda parte de la grasa.
Cortar cada pechuga en cuatro porciones y colocar en una placa de horno. Hornear a 200º C. durante 8-10 minutos.

Abrir por la mitad las cerezas y deshuesarlas. Picar los albaricoques reservados. Saltear las frutas en una sartén con un chorrito de aceite. Agregar el licor y flambear.

Servir las pechugas fileteadas y acompañar con el puré de albaricoque y las frutas salteadas. Decorar con una ramita de romero.

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