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Cheryl W.
Duck breast with forest fruit sauce
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Ingredients
Directions
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Slice the skin of the duck breast fillets crosswise with a sharp knife to the meat.
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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.
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Remove from the pan, sprinkle with salt and pepper and keep warm.
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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.
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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.
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Cut the duck breast fillets into thin slices and serve with the sauce on the warm plates.
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Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein40% DV20g
Carbs2% DV6g
Fiber0% DV0g
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