Summary

Ingredients

• 175 g shallot (s), (or small onions)
• 300 g mushrooms, small
• 2 piece (s) duck breast, (about 700 g in total)
• 1 teaspoon tomato paste
• 125 ml red wine, dry
• 375 ml water, (or 500 chicken broth instead red wine and water)
• 2 tablespoon sauce thickener, dark
• Salt and pepper, black

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Instructions

1. Peel the shallots. Clean and wash the mushrooms. Wash the duck breast and pat dry well. Peel off the skin and cut into small cubes. Cut the meat into approx. 1/2 cm thick slices.
2. Leave the duck skin crispy in a pan and remove. Skim the fat down to 3-4 tablespoons, heat the remaining fat. Fry the meat in portions while turning. Season with salt and pepper, remove. Fry the shallots and mushrooms in the frying fat. Season with salt and pepper. Stir in tomato paste and sweat. Deglaze with wine and water (or broth), bring to the boil. Let simmer for about 5 minutes. Put the meat in the pan and heat it up. Sprinkle in the sauce thickener and bring to the boil briefly. Season again with salt and pepper.
3. Serve the duck breast with the sauce and sprinkle with the duck skin. Broccoli and croquettes go well with it.