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.
-
25 minMain dishroot, potato, green beans, oil, tartar, breast milk or follow-on milk,green beans with tartar (baby 7-9 months)
-
95 minMain dishroll fresh puff pastry, grated beetroot, Red onion, white cheese, medium sized egg, fresh thyme, cooking cream light, unroasted walnuts,beet quiche with white cheese and walnuts
-
30 minMain dishgarlic, shallots, traditional olive oil, Dutch meatballs, Cherry tomatoes, au basilic tomato pulp, grated cheese for oven gratin, fresh spaghetti all'uovo, cucumber, mixed salad, pestrel egret,spaghetti with gratin meatballs
-
35 minMain dishcod fillet, cod fillet, fish fond, fish stock, sticking potato, sugarsnap, butter, capers, flat leaf parsley, lemon,cod with capers-butter sauce
Nutrition
315Calories
Sodium0% DV0g
Fat34% DV22g
Protein40% DV20g
Carbs2% DV6g
Fiber0% DV0g
Loved it