Duck Breast with Red Wine Sauce
Slowly pan-seared duck breast with a pink center and crisp skin, served with a red wine sauce made from shallot and apple.
Ingredients9
- duck breast2 Stück
- fresh rosemary1 sprig
- shallot1 Stück
- apple1 Stück
- sugar1 EL
- red wine100 ml
- poultry stock100 ml
- black pepper1 Prise
- salt1 Prise
Instructions
- 1
Pat the duck breasts dry, trim off the sinews and season both sides with salt.
- 2
Place the duck breasts skin side down in a cold pan and fry over medium heat for about 12 minutes, until the skin is golden brown and the fat has rendered. Then turn them over, add 1 sprig of rosemary and fry for another 5 minutes, until the meat is pink (core temperature 65 °C).
- 3
Peel the shallot and apple, core the apple and dice both finely.
- 4
Season the duck breasts with pepper, take them out of the pan and let them rest uncovered on a board for 5 minutes so the skin stays crisp.
- 5
Sweat the shallot and apple in the duck fat, add the sugar and let it caramelize lightly. Deglaze with the red wine, pour in the poultry stock and simmer for 3 minutes. Pass the sauce through a sieve and keep it warm.
- 6
Slice the duck breast and serve with the sauce.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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