Duck Breast in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g shallot (s)
- 3 stalks thyme
- 2 tablespoon clarified butter
- 2 duck breast fillet (s) (approx. 700 g)
- 1 teaspoon tomato paste
- 8 juniper berries
- 125 ml red wine
- 250 ml chicken broth
- 2 tablespoon sauce thickener
For the side dish:
- 1 onion (s)
- a little fat
- 1 glass red cabbage
- 1 apple, finely grated
Moreover:
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the shallots. Wash the thyme, shake dry and chop finely.
- Heat clarified butter in a pan. Fry the duck breast fillets with the skin side down for approx. 5 minutes. Season with salt and pepper. Turn the fillets and add the shallots. Fry for about 5 minutes and then remove everything.
- Stir tomato paste, juniper berries and thyme into the hot frying fat. Deglaze with red wine and chicken stock and bring to the boil. Add the duck breast fillets and shallots to the sauce and cook covered for approx. 20 minutes.
- In the meantime, peel and finely dice the onion. Heat the fat and sauté the onions until translucent. Add the red cabbage and the finely grated apple and simmer for about 10 minutes. To taste.
- Lift the duck breast fillets out of the sauce and wrap in aluminum foil. Stir the sauce thickener into the stock, bring to the boil briefly and season to taste.
- Cut the duck breast into slices and serve with the sauce and red cabbage.
- Thuringian dumplings also taste good.
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