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.
-
15 minMain dishgarlic, peanut oil, yellow rice, chicken broth tablet, water, salami sausages, surimisticks, snoepto, fine broad beans in tin,camping paella
-
30 minMain dishwholegrain penne, pine nuts, traditional olive oil, onion, leeks, Gourmet minced, frozen fine broad beans, tomato cubes,penne with broad beans and pine nuts
-
45 minMain dishchicken bolts, biscuits, chili pepper, olive oil, butter, onion, White rice, chicken stock tablets, peeled walnuts, walnut oil, sprouts, nutmeg, fresh figs, balsamic vinegar,chicken with gingerbread, rice and sprouts from nienke huntersma
-
25 minMain dishlemon, shallot, traditional olive oil, risotto rice, chicken broth from tablet, dry white wine, mascarpone,creamy lemon risotto
Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein40% DV20g
Carbs2% DV6g
Fiber0% DV0g
Loved it