Duck Breast in Pear Mustard Sauce with Crayfish and Spelled
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 duck breast, approx. 360 g
- 12 crayfish, (crayfish) cooked + triggered
- 1 pear (s) (not too soft)
- 1 teaspoon butter
- 2 cl vermouth, dry
- 1 pinch (s) cinnamon
- salt and pepper
- 1 cup spelled
- 12 raspberries
- 1 tablespoon rocket seedlings
For the sauce:
- 150 ml white wine, dry
- 50 ml vermouth, dry
- 50 ml port wine
- 2 teaspoon sauce (pear and mustard sauce from the jar)
- 1 teaspoon butter
- salt and pepper
- Cornstarch, for binding
Print Recipe
Pin Recipe Instructions
- Carefully cut the skin side of the duck breast at an angle several times with a sharp knife, but only so far that the dark flesh is not damaged. Season the meat evenly on both sides with salt and pepper. Massage the spices into the cuts.
- Place the duck breast skin side in the cold pan and fry on the three-quarters setting until the fat has run out and the skin is browned. Season the meat side with pepper and salt, turn and fry for about 2 minutes, then place the lid on the pan at an angle, turn off the stove and let the meat rest for about 10 minutes.
- In the meantime, bring the three types of wine to the boil in a saucepan and reduce to about half. Stir in the pear mustard sauce and season with pepper and a touch of salt, possibly add a splash of lemon juice. Bind with a little cornstarch.
- Cut the pear lengthways into 5-7 mm thick slices, removing the core in the middle. Melt the butter in a pan and fry the pear slices on both sides until they are a little soft. Spread the wormwood on top, cook it over and season the fruit with a little cinnamon and pepper.
- Skewer the crayfish on two roulade needles or toothpicks and heat briefly in the pan next to the pears before serving.
- Let the spelled simmer in 2 cups of lightly salted water for about 20 minutes.
- Cut the duck breast diagonally into thin slices. Pour a sauce on the plate, place the breast and pear slices on top of each other in a fan shape and serve with the crayfish and spelled. Decorate with raspberries and rocket seedlings.
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