Sweet sherry is consumed especially in Málaga area. Spanish people don’t even call it sherry, it’s Málaga dulce or Vino de Málaga. One of the most popular grapes used for making this wine is sweet Pedro Ximénez. It’s a beautiful dessert wine, but there are a lot of Spanish recipes utilizing this fine product, too, for making a sauce. Duck breast with Pedro Ximenez sauce is one of them.
Ingredients for Pedro Ximenez Sherry Sauce
- splash of olive oil – aceite de oliva
- 4 shallots – chalotes
- half a bottle of Pedro Ximénez cherry – Málaga dulce de PX
- pinch of sea salt – sal marina
Chop shallots very fine and soften in olive oil on medium heat for 2-3 minutes. Add the wine and bring to boil. Lower the heat and let the sauce simmer until reduced to about half. It takes about half an hour. Season with salt to taste.
Ingredients for Seared Duck Breasts for 4 Servings
- 2 large duck breasts with the fat on – pechugas de pato
- sea salt – sal marina
- ground black pepper – pimienta negra
Place the duck breasts in room temperature about an hour before starting to prepare them. Score the fat. Don’t cut too deep, we only want the fat to be scored – not the meat. Put the breasts to a cold frying pan and put it on high heat. When most of the fat is melted (about 3 minutes), turn the breasts and cook the other side for another 3 minuts. Don’t toss the fat away, you’ll need it for the apples.
Season the breasts with salt and pepper on both sides and wrap them into aluminium foil. Let them cook in 200 ºC (400 ºF) oven for 10 minutes and rest another 10 minutes before cutting.
Ingredients for Caramelized Apples
- 4 green apples – manzanas verdes
- 3 tablespoons of duck fat – grasa de pato
- 1 dl (1/2 cup) of brown sugar – azucar moreno
Peel the apples and cut them into thumb size cubes. Put a frying on medium heat and splash some olive oil on the bottom. Add the apples and sugar to the pan and fry them until they are medium soft. Don’t overcook them. There should be some structure left in the apples.