Duck breast with buckwheat and apricot sauce Recipe

Chop the onion and garlic. Cook in a saucepan in olive oil for 2 minutes. Add washed buckwheat and simmer for 2 minutes. Add white wine and rosemary, simmer for another 2 minutes. Add 300 ml of water to the pot and boil for 10 minutes. After the time has elapsed, add 100 ml of water again and simmer everything (stir together) for 7-10 minutes. Add the cheese mascarpone to the finished buckwheat and mix carefully.

Wash the duck and sear with a knife. In a pan, without adding oil, fry for 3-3 minutes on all sides. Transfer the duck to a baking sheet, add salt/pepper/spices to taste, put in the oven for 15-20 minutes at 200 degrees.

Wash the dried apricots and transfer them to a saucepan, pour cold water, bring to a boil, reduce to heat and boil for 10 minutes. Beat the dried apricots with water with a blender until a homogeneous mass is obtained with the addition of sugar and heat until boiling. Cut the duck into portions and serve deliciously with buckwheat and sauce.