Sorsa à la Hurut
recipe

A delightful duck recipe that combines the best flavors from the Huru region and the Turku restaurant Mami. Preparation time is about 1.5 hours, serving four people.
Ingredients:
- 4 duck breast fillets
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 100 ml red wine
- 100 ml duck liver spread
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 100 ml fresh berries (e.g., blackberries or blueberries)
Instructions:
1. Heat the olive oil in a frying pan over medium heat.
2. Season the duck breast fillets with salt and black pepper. Sear the fillets in the pan for about 5-7 minutes on each side until they are beautifully browned.
3. Remove the fillets from the pan and cover them with foil to keep warm.
4. Add the red wine to the pan and simmer until reduced by half.
5. Stir in the duck liver spread, honey, balsamic vinegar, garlic, and rosemary. Mix well and allow the sauce to simmer on low heat for a few minutes.
6. Return the duck breast fillets to the pan with the sauce and cook for a few more minutes to meld the flavors.
7. Serve the duck in portions, drizzling sauce over the top and garnishing with fresh berries.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 30 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 1 g

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