Duck Breast on Potato Noodles with Grape and Cassis Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g duck breast (2 pieces 350 each)
- 200 g rapes (seedless)
- 0.25 liter ¼ grape juice, red
- 0.25 liter ¼ chicken broth
- 3 tablespoon liqueur (currant liqueur or juice)
- 1 tablespoon jelly (currant jelly)
- Salt and pepper, from the mill
- 1 tablespoon oil
- 1 packet noodles (potato noodles, finished product)
Print Recipe
Pin Recipe Instructions
- Salt and pepper the duck breasts, cut the skin into a diamond shape. Sear the breasts skin-side down for 2-3 minutes, turn and roast covered over medium heat for approx. 8 minutes.
- In the meantime, preheat the oven to 200 degrees.
- Place the duck breasts skin side up in an ovenproof dish and fry them in the oven for about 10 minutes until crispy.
- In a second pan, fry the noodles in a little oil on all sides over medium heat until they are lightly browned.
- Then turn to the sauce preparation.
- Pour off the fat from the pan in which the duck breasts were seared. Add grape juice and chicken broth to the pan, bring to the boil and reduce to 1/3. Washed grapes - if necessary cut in half - stir in the cassis and currant jelly and bring to the boil again. Tie with a sauce thickener and season with salt, pepper and lemon juice.
- Halve the duck breasts (let them rest for 2-3 minutes before slicing) and arrange them decoratively on a little sauce.
- Serve with the potato noodles.
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