Duck Breast in Pink Pepper-fruit Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breasts
- 100 g butter
- 125 ml white wine, sweet
- 250 g wild berries, mixed
- Szechuan pepper, red
- 250 ml cream
- 1 chilli pepper (s), red
- a little powdered sugar (a touch)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dry the duck breasts and cut the fat crust diagonally into several thin strips with a sharp knife. Rub half of the red pepper and half of the ground Szechuan pepper between the strips.
- Put powdered sugar in a pan and let it melt, then add the butter and let it froth. Just before the butter turns brown, place the two duck breasts skin down in the pan. Turn down the heat and fry the duck breasts over low heat for eight minutes on the skin side, then eight minutes on the meat side. Salt. Then take it out, wrap it in foil and keep it warm.
- Deglaze the pan with white wine and pour over cream. Season again with red pepper and Szechuan pepper, add a small, finely chopped red chilli pepper. Add half of the mixed berries (frozen or fresh). Let it boil down. Puree with a hand blender, then season again with salt and pepper. Add the remaining berries. Cut the duck breasts into fine slices and place in the sauce.
- The roasting time for duck breasts depends on the taste and thickness of the duck breasts. Some only take 6 minutes per side, others 10 minutes. If you want them very bloody, you should definitely not fry them for more than 8 minutes per side.
- Homemade knöpfli go well with it.
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