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Duck Breast with Creamed Amarena Sauce

By: Fabbri
Duck Breast with Creamed Amarena Sauce

Duke breast

Amarena Fabbri

Duck breast

l ¼ Cream 38%

Sauce thickener

Red cabbage salad with amarena Fabbri and fried walnuts

600 g red cabbage

100 g walnuts

100 g Fabbri Amarenas

½  teaspoon anise powder

2 ½  tablespoon wine vinegar

1 tablespoon olive oil

Tablespoon Fabbri Amarena

2 from the jar

Salt and pepper a.r.


More than 1 hour


x 4


Duck breast

Scratch the duck breast and rub it with salt. Brown the duck breast on the skin side on a dry warm frying pan. Put the duck breast in an ovenproof casserole and put it in the oven for 20 minutes at 200 degrees. Hereafter let it rest for 20 minutes in tinfoil. Take the meat juice from the tinfoil and add the cream and 5-6 chopped Amarena cherries. Thicken the sauce and give it some colour. Adjust the taste with salt, pepper and  Amarena syrup from the jar.

Red cabbage salad with amarena Fabbri and fried walnuts

Chop the red cabbage into fine pieces. Fry the walnuts on a dry frying pan for 1-2 minutes. Dry the Amarena cherries from the syrup and chop them into medium size pieces. Mix all the ingredients, except for the walnuts - and adjust the taste of the salad with the Amarena syrup. When serving decorate with walnuts and whole amarena cherries.