Summary

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)

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Instructions

1. 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.
2. In the meantime, preheat the oven to 200 degrees.
3. Place the duck breasts skin side up in an ovenproof dish and fry them in the oven for about 10 minutes until crispy.
4. In a second pan, fry the noodles in a little oil on all sides over medium heat until they are lightly browned.
5. Then turn to the sauce preparation.
6. 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.
7. Halve the duck breasts (let them rest for 2-3 minutes before slicing) and arrange them decoratively on a little sauce.
8. Serve with the potato noodles.