Summary

Ingredients

• 2 large duck breasts from the barbarian duck
• 1 tablespoon balsamic vinegar, white
• 600 ml red wine, good one
• 300 ml poultry stock
• 2 shallot (s)
• 1 tablespoon honey, liquid
• 1 tablespoon, leveled goose fat
• 15 g butter
• 15 grams flour
• 2 tablespoon jelly (currant)
• chervil
• salt and pepper

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Instructions

1. Dice shallots and lightly melt in goose fat in a medium saucepan, add the vinegar and allow to evaporate. Then add the honey, wine and poultry stock. Let it boil until the liquid has reduced by about 1/3, then remove from the heat.
2. In the meantime, knead the butter with the flour and cut into the skin of the duck breast pieces in a diamond shape. Then salt and pepper on the meat side.
3. Heat the goose lard in a pan, add the breast pieces with the skin side down, reduce the heat and let them brown for 8 minutes. Skim off some of the released fat, turn the duck breast pieces over and fry the meat side for 5 minutes. Take the meat off the stove.
4. Bring the sauce to the boil, add the butter kneaded with the flour and the currant jelly, stir well and then pass through a sieve. Cut the breast pieces into slices and collect the resulting meat juice and add to the sauce. Arrange the meat slices on the plates covered with sauce and decorate with chervil.
5. Gratin dauphinois (gratinated potatoes) or pasta are ideal as a side dish. To round it off, a Côte du Rhone or a Beaujolais is suitable, on festive days it could also be a Madiran, a red from the Pyrenees.