John Myers
Cooking: Duck Breast with Cognac Pepper Sauce and Duchess Potatoes
The perfect cooking: duck breast with cognac pepper sauce and duchess potatoes recipe with a picture and simple step-by-step instructions.
- 2 Duck breasts
- 1 Carrot
- 1 pole Leek
- 1 Onion
- 400 ml Duck stock
- 200 ml Cream
- 3 Tl Green pepper pickled in vinegar
- 50 ml Cognac
- Salt and pepper
- 2 El Ice cold butter
- Wash the duck breasts, pat dry, remove the tendons. Cut the skin crosswise and then place it in the cold pan, set it on medium level and fry slowly until the skin is nice and brown.
- Fry the breasts on all sides, salt and pepper and finish cooking in the oven at 60 ° C. For me it was about 5 hours.
- For the sauce, add the cut pieces from the breast to the broth, add the vegetables and fry everything nicely.
- Deglaze with the cognac, let it boil down, then add the duck stock, let it boil briefly, then add the cream. Let everything reduce a little then pass through a sieve and add the pepper.
- Bring to the boil again and assemble with the butter.
- Take out the duck breasts and fry them again on the skin side so that the skin is nice and crispy.
- For the duchess potatoes see kb. Side dishes: Duchess potatoes
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