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Duck breast with cranberry juice and red wine
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Ingredients
Directions
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Heat the frying pan. Carve the duck breasts in the fat a few times and rub them in with salt and pepper.
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Place the duck breasts in the pan with the fat side and let them cook crispy for about 4 minutes. Turn them over and bake the other side for another 2 minutes.
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Take them out of the pan and keep them warm under aluminum foil. Pour half of the fat out of the pan. Use this if necessary to bake potatoes.
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Fry the shallots in the duck fat until golden brown and add the thyme, cranberry compote and wine. Leave to boil while stirring and reduce for a few minutes to a syrupy gravy. Season with salt and pepper and finish with some lumps of cold butter or a few tablespoons of cream.
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Put the duck breasts with the fat side upwards back into the gravy and let it heat for another 2 minutes. Cut the duck breasts into slices and serve with a spoon of cranberry jus.
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Nutrition
305Calories
Sodium0% DV0g
Fat31% DV20g
Protein36% DV18g
Carbs3% DV10g
Fiber0% DV0g
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