Filter
Reset
Sort ByRelevance
Cheryl W.
Duck breast with forest fruit sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the skin of the duck breast fillets crosswise with a sharp knife to the meat.
-
Fry the duck breast fillets in a dry hot frying pan in 7 minutes on the skin side without adding any butter or oil. Turn the meat over and cook for another 2 minutes so that the fillets are golden brown. They are then rosé inside.
-
Remove from the pan, sprinkle with salt and pepper and keep warm.
-
Remove 2/3 of the fat from the pan and add the fondue and red wine to the rest of the shortening. Boil the gravy for 3 minutes.
-
Stir in the forest fruit jam and beat in cold chunks of butter so that the sauce binds lightly. Bind the sauce with all-tie or diluted potato flour.
-
Cut the duck breast fillets into thin slices and serve with the sauce on the warm plates.
-
30 minMain dishgarlic, Broccoli, Red onion, dried blond lentils, medium sized egg, extra virgin olive oil, Red wine vinegar, French mustard,lentil salad with broccoli and egg
-
100 minMain dishsticking potato, lemon, unsalted butter, frozen garden peas, onion, winter carrot, traditional olive oil, semi-skimmed milk, frozen white fish fillets, frozen wild salmon, wheat flour, fresh spinach, Gouda cheese, English mustard, deep-frozen cooked and peeled shrimps,blissful fish pie with peas
-
20 minMain dishfusilli tricolore, sun-ripened Taggia olives, garlic, chili flakes, peeled tomatoes in tomato sauce, anchovy fillets with capers, fresh flat parsley,fusilli tricolore puttanesca
-
20 minMain dishfilo pastry, butter, basil, cod fillet, salmon fillet, lemon, olive oil, shallot, pea, frozen pea, Spinach,poached fish fillet with basil crispy
Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein40% DV20g
Carbs2% DV6g
Fiber0% DV0g
Loved it