Summary

Ingredients

• 4 piece (s) duck breast
• 0.25 liter ¼ red wine
• 0.5 ½ onion (s)
• 1 small carrot (s)
• 2 cl brandy
• 1 teaspoon tomato paste
• 30 g butter, cold
• fat

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Instructions

1. Season the duck bust on both sides and then fry in the hot fat. Take the duck breasts out of the pan.
2. Sear the diced onion and diced carrots in it and add the tomato paste. Fry for another 5 minutes. Deglaze with brandy and red wine and continue to cook until the sauce is reduced by half. Finally, season to taste and mix cold bits of butter into the sauce to thicken the sauce. In the meantime, cook the duck breasts in the oven at 160 ° C for about 15 minutes and then let them rest for another 3 minutes so that the meat relaxes.
3. A potato gratin and French beans go very well with it.