Slowly cooked duck breast fillet with shallot gravy

Name: slowly cooked duck breast fillet with shallot gravy
Cook time: 25 min
Total time: 80 min
Yield: 4
Ingredients: 4 duck breast fillet; 4 el fennel seed; el aniseed; el 4 season pepper; el dried rosemary; 8 shallot; 2 toe garlic; 6 twig fresh thyme; 1 laurel leaf; 3 el wheat flour; 30 ml pastis aniseed Gall and Gall; 380 ml meat fond

Duck breast with gravy of shallots, pastis and aniseed.

Ingredients

Kitchen Stuff

1 mortar
1 baking dish (20 x 30)
1 baking tray
1 baking paper
1 aluminium foil

Directions

Preheat the oven to 80 ° C. Meanwhile cut a diamond pattern in the fat layer of the duck breast fillets.
Put the fennel seeds, aniseed, the pepper and rosemary in the mortar and crush.
Rub the fat side of the duck with it and sprinkle with salt. Let the duck come to room temperature.
Meanwhile cut the shallots in half rings. Slice the garlic. Ris the leaves of the sprigs of thyme.
Heat a frying pan without oil or butter and fry the duck breast fillets on the fat layer for 5 min. On medium heat.
Remove from the pan and place the fat side upwards on a baking tray covered with parchment paper or in the oven dish. Keep 2 tbsp of the shortening in the pan.
Let the duck breast fillet slowly cook in the middle of the oven for about 45 minutes. Remove from the oven, cover with aluminum foil and leave to rest for 10 minutes.
In the meantime, heat the shortening in the frying pan and fry the shallot, garlic, thyme, the bay leaf and the rest of the fennel seed and 10 minutes on low heat. Stir frequently.
Add the flour and cook in 2 minutes. Add the pastis and stir until it is absorbed.
Add the meat fondue and bring to the boil. Turn the heat down and simmer for 5 minutes to a bound gravy. Stir frequently.
Season with pepper and salt. Remove the bay leaf.
Leave the duck breast fillets whole or cut into slices. Serve with the gravy.

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Nutrition

485Calories

Sodium14% DV325mg

Fat48% DV31g

Protein72% DV36g

Carbs3% DV10g

Fiber8% DV2g

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