Duck with creamy port sauce

Name: duck with creamy port sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 duck breast fillet approx. 300 g; 400 ml Red port; 200 ml meat fond pot 380 ml; 6 twig fresh thyme; 4 tl black peppercorns little pot; 250 ml fresh cream

Duck breast fillet with creamy port sauce and pepper and thyme.

Ingredients

Directions

Let the duck breast fillet come to room temperature.
Cook the port in a saucepan on high heat to half. Add the fondue and bring to the boil.
Add the thyme and the peppercorns and leave to boil for another 15 minutes, so that the sauce thickens.
Pour in the cream and leave to reduce for another 5 minutes.
Use a sharp knife to cut slices in the fat of the duck breast and sprinkle with salt and pepper.
Heat a skillet and place the meat with the fat down in the pan. Bake for 5 minutes on low heat, do not turn.
Drain the fat and fry the meat for 1 min on a high heat so that the skin turns golden brown and crispy.
Turn over and cook for another 4 minutes. Pour the rest of the fat out of the pan.
Pour the port sauce through a sieve into a pan and bring to a boil. Cut the duck into slices, spread over plates spoon the sauce over it.