Crispy, Juicy Duck Breasts
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 duck breasts each 350 g - 400 g (frozen)
- 1 liter water
- 1 liter meat broth
- 100 ml soy sauce
- 3 tablespoon sauce (terryaki sauce, if available)
- 2 tablespoon porcini mushrooms, dried
- 3 carrot (s), finely chopped
- 3 clove (s) garlic, halved
- 1 teaspoon mugwort (or herbs your choice)
- 1 teaspoon pepper - grains, pink
- 5 juniper berries
Print Recipe
Pin Recipe Instructions
- Wash the duck breasts and place in a high saucepan with all the other ingredients. Simmer for about 75 minutes, then carefully test how soft they are. This can be done hours before eating.
- Place the duck breasts on a baking sheet and put some aluminum foil around the meat so that only the skin side is visible. Let the skin become crispy at 225 ° C to 250 ° C top heat or under the hot grill in the oven (or fry in the pan on the skin side for smaller quantities - it is then correspondingly oilier). Pour the desired amount of sauce through a sieve and thicken with a sauce thickener if necessary.
- Tip: If you let the brew cool down in between, you can completely degrease it.
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