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 dishminced beef, red pointed pepper, Red pepper, shallot, onion, garlic, Red pepper, egg, bread-crumbs, bacon, butter, olive oil,cat finches with pointed pepper and red pepper -
40 minMain dishcourgettes, half-to-half-chopped, dried tomatoes on oil, dried Provençal herbs, tomato cubes, garlic, sugar, olive oil,zucchini stuffed with minced meat -
30 minLunchbrown bread mix, olive oil, dried oregano, dried Italian herbs, flour, Broccoli, cherry / Christmas, orange pepper, maize, Red onion, cooked beet, tomato sauce, Mozzarella, olive oil,rainbow pizza -
45 minMain dishself-raising flour, flour, soy milk, Apple juice, mineral water with carbonic acid, sunflower oil, corn oil, breakfast bacon, bacon,pancakes with bacon
Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein40% DV20g
Carbs2% DV6g
Fiber0% DV0g
Loved it