40 gr of brown sugar
3 tablespoons of sherry vinegar
6 grains (allspice
5 tender duckling breasts
30 gr of white flour
1 spoonful’s of paprika
3/4 cup broth
2 tablespoons of dry sherry
1 teaspoons fresh marjoram
1oo gr of Parma ham finely chopped.
Place a little oil in a mold or refractory; add the onion well chopped and
sauté. Add the brown sugar, vinegar and pepper, sauté. Remove the skin from
the breasts and cut into small pieces. Mix flour and paprika, add salt and
pepper. Bread the breasts. In a suitable mold place, 5 tablespoons of oil and
sauté the breasts. Return to the flour and place in a suitable mold, add the
broth, caramelized onions, lemon zest, lemon juice and marjoram. Take the
Air Fryer for 2025 minutes at 180 ºc, stir and repeat the cooking cycle.
that the breasts have softened. Sauté the ham and add it to the preparation , in
the last 3 minutes of cooking. Let it rest and dec orate with parsley.