Duck Breast with Red Wine – Caramel Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breasts (flying)
- 1 bunch soup greens
- 1 tomato (s)
- 1 onion (s)
- 250 ml red wine
- salt and pepper
- 1 tablespoon sugar
- 50 g butter, cold
Print Recipe
Pin Recipe Instructions
- Wash the duck breasts and pat dry. Cut off fat, tendons and protruding skin. Fry the cut pieces in a pan until lightly browned.
- Wash the soup greens and roughly chop. Scald, peel and quarter the tomato. Peel and dice the onion. Add everything to the pieces of meat and fry for 5 minutes. Deglaze with the red wine and season with salt and pepper and simmer for about 15 minutes, pass through a sieve and degrease.
- Rub the duck breasts with salt and pepper and fry on the skin side in a dry pan for 4 minutes. Then place the skin side up in a saucepan and fry in the preheated oven at 200 ° C for about 12 minutes. Switch off and let the duck breasts rest for another 10 minutes.
- In the meantime, melt the sugar into a light caramel, deglaze with the gravy and reduce a little.
- Just before serving, stir the cold butter into the sauce. Cut the duck breast diagonally and serve with the sauce.
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