Duck in berry sauce

Required Products:

4 pcs. duck fillet

ground black pepper

salt

1 h. l. sunflower oil
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For the sauce:

1 orange juice

1 pcs. bay leaves

3 Art. l. red currant jelly

150 g a mixture of berries

2 Art. l. cranberries or cherries, pitted

1/2 h. l. brown sugar

1 Art. l. flavored vinegar

Fillet lightly beat off, season with salt and pertsem.Zharte fillets in a frying pan with ribbed bottom, oiled, until crisp. Then flip and cook another 2 minutes. Reduce the heat and cook for another 5-8 minutes.

For the sauce, combine orange juice, bay leaf, red currant jelly, berries and sugar. Pour juice, remaining after cooking duck. Slowly bring the mixture to a boil, reduce heat and simmer until tender berries. Remove the bay leaf. Stir, add the vinegar and season to taste with salt and pepper.

Cut the fillets into slices and arrange on plates. Pour berry sauce and complete with greenery. Serve with boiled potatoes and green peas.