Summary

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

1. 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.
2. 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.
3. Tip: If you let the brew cool down in between, you can completely degrease it.