Cresteaza pielea in romburi, fara sa tai si carnea.
Incinge bine o tigaie si aseaza pieptul cu pielea in jos. Tine-l cam 5'.
Intoarce-l si pune capacul. Lasa-l cam 4'.
Rumeste si partile laterale, cate 2'.
Adauga sosul de soia, putina apa, redu intensitatea flacarii si pune capacul.
Scoate pieptul pe o farfurie fara sa il acoperi.
Adauga in sosul ramas, caisele confiate, taiate cuburi mici. Merg si stafidele sau merisoarele.
Dupa caise, adauga 1 lingura de otet balsamic, 1 lingurita ulei de susan si 1 varf de coriandru macinat.,
Lasa-l la foc mic sa scada. Pana nu se nu se mai simte gustul de otet.
Taie pieptul felii, pune sosul desupra si serveste cu orez, cus cus sau legume sotate.
O reteta pe care am crezut-o imposibil de facut. Recunosc ca pieptul de rata si vita intodeauna m-au stresat. Vita in continuare este o misiune imposibila. Dar macar pieptul de rata, l-am invins!
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