Duck breast with forest fruit sauce

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.