Classic Duck Breast, Like Roast Duck
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 duck breasts
- 1 glass duck stock or poultry stock
- 1 teaspoon tomato paste
- 100 ml water
- some red wine
- Sauce thickener, dark or 1 tablespoon. Mix flour with water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the duck breasts and pat dry. Season with salt and pepper. Incise the skin.
- Heat some water (approx. 100 ml) in the pan and fry the duck breast with the skin side down. The fat comes out, the skin becomes nice and crispy and the duck fries in its own juice.
- When the skin is nice and golden brown, sear the other side. Then deglaze with the duck stock and red wine and stir in the tomato paste. If you like, you can squeeze a fresh clove of garlic into the sauce.
- Now the pan without the lid, otherwise the skin will be soft again, put in the oven at 160 ° C for about an hour, depending on the oven and the thickness of the duck breast.
- At the end of the cooking time, bind the sauce with either a dark sauce thickener or the flour and water mixture and season to taste.
- The recipe is for everyone who finds a whole duck too much, but who loves roast duck.
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