Duck Breast Fillet in Port Wine – Plum Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 70 g plum (s), (prunes)
- liter ⅛ port wine
- 2 duck breast fillet
- 2 tablespoon oil, (Mazola seed oil)
- 1 spring onion (s)
- 2 tablespoon. Gravy, instant
- 2 tablespoon sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Halve the prunes and soak in port wine for 1-2 hours.
- Fry the duck breast fillets in hot oil for 3 minutes on each side, remove and fry in a preheated oven at 225 degrees for about 10 minutes.
- Clean and wash the spring onions, cut into fine strips and sauté in the remaining frying fat. Add 3/8 l water, plums with wine and gravy and bring to the boil. Stir in the sauce thickener and cook for 1 minute.
- Season the sauce with salt and pepper.
- Cut the duck breast into slices and serve with the sauce.
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