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Duck breast sauce

updated

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Ingredients for 4 servings:

  • 300 g chestnuts, cooked
  • 2 sprig(s) rosemary, stripped needles
  • 125 ml vegetable stock
  • 125 ml red wine
  • 4 tbsp spice mix (“duck-goose”)
  • 200 g cranberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cranberry and chestnut sauce with duck breast

Finely chop the chestnuts and bring to a boil with the rosemary needles and vegetable stock. Gradually add the red wine, spice mix, and cranberries while simmering gently, and simmer for 5 minutes. Blend everything with a hand blender and pass through a sieve. Simmer for another 10 minutes until the sauce is creamy (if it becomes too creamy, dilute with red wine and vegetable stock).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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