Filter
Reset
Sort ByRelevance
SHINY3
Duck breast with a sauce of prunes and star anise
The sauce with star anise and prunes gives the duck a delicious, sweet taste.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 4 duck breast fillet
- 600 g Cerise potatoes just
- 3 el (olive oil
- 1 forest fresh carrots
- 1 (olive oil
- 75 g vomited plums
- 2 medium oranges
- 2 broken star anise
- 1 beef broth tablet
- 15 g fresh flat parsley
- Bag chard à 75 g; remnant of the starter of the Allerhande Christmas Box
- 200 g fresh sugarsnaps
Kitchen Stuff
Directions
-
Preheat the oven to 200 ° C.
-
Make sure the duck breast fillets are at room temperature. Halve the potatoes in the length.
-
Place the potatoes on a griddle covered with parchment paper and drizzle with oil, pepper and salt.
-
Roast in the middle of the oven in approx. 35 min. Until done.
-
Meanwhile, peel the carrots with a peeler, cut them in half lengthwise and cut each carrot into three slanted pieces.
-
After about 15 minutes, remove the baking sheet from the oven and scoop the potatoes. Place the carrot next to it, drizzle with the oil, pepper and salt and scoop.
-
Roast for about 20 minutes in the middle of the oven.
-
Meanwhile cut the plums into strips.
-
Cut the fat side of the duck breast fillets crosswise so that there is a checkered pattern in the fat (just not so deep that you cut into the meat).
-
Sprinkle with salt and salt. Heat a frying pan or skillet without oil or butter and fry the fillets on the fat side for 7 minutes on medium heat.
-
Turn and fry for 4 minutes on the meat side. Remove from the pan, place on a plate, cover with aluminum foil and leave to rest for 10 minutes. Keep the shortening.
-
Meanwhile, clean the oranges, grate the orange skin of 1 orange and squeeze out the fruit.
-
Put the strips of prunes with the orange juice, the star anise, bouillon tablet, 150 ml water and pepper with the remaining shortening.
-
Bring to the boil and simmer for 10 minutes on low heat. Remove the star anise and pour into a tall cup.
-
Puree with the hand blender into a smooth sauce. Add another 50 ml of hot water and stir in the sauce. Season generously with pepper.
-
In the meantime, pick the leaves of the parsley.
-
Peel the orange and white skin of the other orange with a sharp knife, cut the orange segments between the fleece and collect the juice.
-
Mix the orange wedges and juice together with ⅔ of the parsley and the oil through the chard. Season with pepper and salt.
-
Meanwhile, bring a pot of water to the boil and add the sugar snaps. Cook in 4 minutes until al dente. Drain. Remove the baking sheet from the oven.
-
Cover the carrot and sugarsnaps with the orange zest. Cut each duck breast into slices (marinate).
-
Serve the duck breast with the sauce, potatoes, carrots and salad. Garnish with the rest of the parsley.
Blogs that might be interesting
-
40 minMain dishchicken breast, traditional olive oil, frozen Mexican wok vegetables, spicy pasta sauce in a pack, boxful of pineapple, Tortilla wraps, grated young Gouda cheese,Mexican Tortilla dish
-
15 minMain dishduck breast fillets, Chinese five spice powder, olive oil, shallots, vomited plums, sweet red wine, endive, puree à la minute,super-deluxe endive stew
-
20 minMain dishmedium-sized onion, kidney beans from canned, black beans, traditional olive oil, picadillo, tomato cubes, avocado, creme fraiche, grated cheese, tortilla chips,chili sin carne with avocado
-
20 minMain dishbutter, sausage, smoked bacon, onion, garlic, fresh thyme, laurel leaf, tomato paste, vine tomato, White beans, Spanish white beans, White bread,cassoulet with bacon and sausage
Nutrition
665Calories
Sodium33% DV795mg
Fat49% DV32g
Protein78% DV39g
Carbs16% DV49g
Fiber48% DV12g
Loved it