Duck breast fillet with red port sauce

Name: duck breast fillet with red port sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g duck breast fillet; 2 el fresh thyme; 3 el unsalted butter or margarine; 150 ml Red port; 1 el balsamic vinegar; 2 el green peppercorns; 38 g watercress bag of 75 g

Starter with duck breast fillet, watercress, balsamic vinegar and red port sauce.

Ingredients

Directions

Slice the skin of the duck breast fillet with a sharp knife crosswise, sprinkle with thyme, pepper and salt.
Heat the butter in the frying pan and fry the duck fillet on the skin side for about 5 minutes. Turn around and sear on the other side for approx. 1 min.
Take the fillets out of the pan. Keep 3 tbsp of the shortening behind each four portions, discard the rest.
Pour the port and vinegar into the pan with the remaining shortening and bring it to the boil.
Allow the port to boil over medium heat for about 2 minutes. Stir frequently.
Heat the duck breast fillets in the sauce for about 3 minutes on both sides. Remove from the pan and place on a cutting board.
Stir in the green peppercorns through the sauce. Remove the pan from the heat and beat the butter in small pieces.
Cut the duck breast fillets into thin slices. Divide the watercress over the plates and place the slices of duck breast fillet on them. Pour the sauce over it.