Duck Breast with Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 ml red wine
- 200 ml poultry broth
- 2 tablespoon sugar
- Rosemary, fresh or dried
- 2 duck breasts
- 2 tablespoons oil
- salt and pepper
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- First prepare the sauce. To do this, boil the red wine, sugar and poultry stock with the herbs and reduce to the sauce.
- We had oven croquettes with it. Put this on a baking sheet and put it in the preheated oven at 200 °.
- Wash and dry the duck breast and score on the skin side. Fry in 2 tablespoons of oil over medium heat on the skin side for about 5 minutes, then fry briefly on the other side. Then put the meat with the croquettes in the oven until the skin is nice and crispy and the croquettes are done.
- Now tie the sauce with a little sauce thickener.
- Take the meat and croquettes out of the oven, add a little salt and pepper to the meat.
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