Duck Breast from Roman Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breasts
- 1 onion (s)
- 2 carrot (s)
- 0.5 ½ celery
- 3 cloves garlic
- 0.5 ½ bunch parsley
- 6 leaves sage
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 0.5 ½ cup white wine
- 1 cup chicken broth
- salt and pepper
- 1 tablespoon tomato paste
- 1 dash cream
Print Recipe
Pin Recipe Instructions
- Place the Römertopf completely in cold water for at least 20 minutes. Peel the onion and carrots, clean the celery, peel the garlic and cut everything into large pieces.
- Put all the ingredients from the onions to the chicken stock in the römertopf. Salt and pepper the duck breasts and place on top of the vegetables. Place the closed Römertopf on the grid on the lowest rail in the COLD oven. Then heat up to 200 ° C top / bottom heat.
- After 2 hours put the vegetables, herbs and roasting liquid in a saucepan, puree everything and strain through a sieve. Stir in the tomato paste, bring to the boil, then season the sauce with salt and pepper and finally add a dash of cream.
- At the same time, the duck breasts come back into the switched-off oven for the duration of the sauce preparation in the Römertopf WITHOUT the lid.
- Cut half a duck breast per serving into slices and place on a plate. Rice, dumplings, potato gratin or ribbon noodles are suitable as side dishes.
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