Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Duck with creamy port sauce
 
 
4 ServingsPTM25 min

Duck with creamy port sauce


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Let the duck breast fillet come to room temperature.
  2. Cook the port in a saucepan on high heat to half. Add the fondue and bring to the boil.
  3. Add the thyme and the peppercorns and leave to boil for another 15 minutes, so that the sauce thickens.
  4. Pour in the cream and leave to reduce for another 5 minutes.
  5. Use a sharp knife to cut slices in the fat of the duck breast and sprinkle with salt and pepper.
  6. Heat a skillet and place the meat with the fat down in the pan. Bake for 5 minutes on low heat, do not turn.
  7. Drain the fat and fry the meat for 1 min on a high heat so that the skin turns golden brown and crispy.
  8. Turn over and cook for another 4 minutes. Pour the rest of the fat out of the pan.
  9. 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.


Nutrition

675Calories
Sodium10% DV250mg
Fat74% DV48g
Protein58% DV29g
Carbs5% DV15g
Fiber72% DV18g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407