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.
-
20 minMain dishnew potatoes, medium sized egg, fresh snow peas, frozen garden peas, tuna pieces in olive oil, Cherry tomatoes, Red onion, vinaigrette fine herbs,niçoise with snow peas and garden peas
-
25 minMain dishcoconut milk, tap water, pandan rice, chicken breast, Red onion, Broccoli, traditional olive oil, salty soy sauce, chili powder,spicy chicken-broccoli dish
-
35 minMain dishchilled oven cod with tomato and basil, tagliatelle, Broccoli, steam vegetables green beans haricot beans sugar snaps, pesto alla Genovese,cod with pesto paste
-
30 minMain dishvegetarian balls, celeriac, Red pepper, potatoes, sunflower oil, semi-skimmed milk, consciously light olive oil,celeriac stew with balls
Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein40% DV20g
Carbs2% DV6g
Fiber0% DV0g
Loved it