John Myers
Meat: Duck Breast with Cranberry Sauce
The perfect meat: duck breast with cranberry sauce recipe with a picture and simple step-by-step instructions.
- 1 Duck breast fillet
- 50 g Canned cranberries
- 20 ml Port wine, red
- 50 ml Red wine
- Salt
- Black pepper from the mill
- 3 Branches Thyme
- Cayenne pepper
- Incise the skin of the duck breast at a distance of 1/2 cm across.
- Salt and pepper and fry in a non-stick pan on the skin side for about 5 minutes until crispy brown.
- Turn the duck breast fillet over and fry for another 2 minutes.
- Finish cooking in a preheated oven at 100 ° C for approx. 15 to 20 minutes.
- In the meantime, drain off (save) most of the fried fat. Then put the lingonberries with the thyme, port wine and red wine in the pan and simmer for a few minutes over a mild heat, reducing the liquid. Season with cayenne pepper.
- Cut the duck breast fillet into slices, arrange on the plate and pour the cranberry sauce on top.
- Tagliatelle go well with this, and have been swirled vigorously in the remaining duck fat.
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