Duck Breast with Red Wine Shallots
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g shallot (s)
- 1 tablespoon olive oil
- salt
- pepper
- 125 ml wine, red, dry
- 125 ml water
- 1 teaspoon vegetable stock, instant
- 3 tablespoon honey
- 3 teaspoons pepper, green, pickled
- 1 tablespoon vinegar, (red wine vinegar)
- 1 duck breast fillet
- possibly rosemary
Print Recipe
Pin Recipe Instructions
- Put the shallots in a saucepan, cover with water, bring to the boil, simmer for 2 minutes, rinse and peel, brown in hot olive oil, season with salt and pepper. Pour in the wine and water and bring to the boil. Then stir in the stock, honey, peppercorns and vinegar and simmer gently in an open pot for 20 minutes.
- Cut the washed, dabbed dry duck breast crosswise on the skin side and fry in an ovenproof pan on the skin side over high heat for about 5 minutes, turn and fry for another 5 minutes. Season the meat with salt and pepper, if you like, add rosemary.
- Put the pan in the oven preheated to 175 ° C and cook the duck breast for another 15 minutes. Remove the meat, let it rest for approx. 5 minutes, degrease the stock and add to the shallots.
- Slice the fillet diagonally and serve with the spicy shallots and boiled potatoes.
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