Summary

Ingredients

• 2 duck breasts with skin, approx. 350 g each
• 150 g shallot (s)
• some honey
• Broth, instant
• Sauce thickener, dark
• 1 tablespoon balsamic vinegar
• salt and pepper
• 400 ml water

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Instructions

1. Preheat the oven to 200 ° (175 ° convection). Salt and pepper the duck breast fillets, fry them in a non-stick pan without fat (!) On the skin side for 3 minutes, on the meat side for 1 - 2 minutes. Then place in a baking dish, skin side up. Let cook in the preheated oven for 15-20 minutes.
2. Peel and chop the shallots, fry them in the duck fat until golden. Add honey if you like (I always use 4 - 5 tablespoon) and stir in. Pour in 400 ml of water, bring to the boil, season with broth to taste. Tie the whole thing lightly with a sauce tie. Season to taste with salt, pepper and balsamic vinegar.
3. Cut open the finished duck breast fillets (remove the fat layer if necessary, depending on your taste) and serve with the sauce. It goes well with dumplings or mashed potatoes and red cabbage.