Duck Breast with Espresso Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck breasts
- 2 teaspoons thyme
- 250 ml port wine
- 125 ml juice (plum juice)
- 12 prunes
- 4 tablespoon parsley
- 2 tablespoon butter
- 1 tablespoon olive oil
- 2 medium onion (s)
- salt and pepper
- possibly butter
- possibly cornstarch
- 125 ml coffee (espresso)
Print Recipe
Pin Recipe Instructions
- Finely chop the onions. Put the butter and olive oil in a large pan with a high rim. Sweat the onions in it and let it take a little color. Fry the duck breasts briefly on both sides and brown them lightly. Take the meat out of the pan again.
- Deglaze the roast set first with the port wine, then with the plum juice and espresso, then add the prunes and thyme. Let the sauce boil down on low heat for about 20 to 25 minutes, season with salt and pepper, then cook the duck breasts in the sauce for another 6 minutes (you may want to test it!). When the duck is still pink, cut the meat into slices and garnish with sauce and prunes.
- Finally, you can give the sauce more binding by stirring in ice-cold butter. A similar effect can be achieved with 1 - 2 teaspoons of cornstarch, which is mixed with a little port wine and briefly boiled in the sauce. This fits e.g., Tagliatelle made from durum wheat semolina.
- If you want to eat low-calorie and low-fat food, you should skin the duck breasts before roasting.
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