Summary

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

1. Wash the duck breasts and pat dry. Cut off fat, tendons and protruding skin. Fry the cut pieces in a pan until lightly browned.
2. 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.
3. 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.
4. In the meantime, melt the sugar into a light caramel, deglaze with the gravy and reduce a little.
5. Just before serving, stir the cold butter into the sauce. Cut the duck breast diagonally and serve with the sauce.