Crispy, juicy duck breasts

Ingredients for 8 servings:

• 8 duck breasts, each 350 g – 400 g (frozen)
• 1 liter of water
• 1 liter meat broth
• 100 ml soy sauce
• 3 tbsp sauce (terryaki sauce, if available)
• 2 tbsp porcini mushrooms, dried
• 3 carrots, finely chopped
• 3 garlic cloves, halved
• 1 tsp mugwort (or herbs of your choice)
• 1 tsp peppercorns, pink
• 5 juniper berries

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with lots of sauce

Wash the duck breasts and place them in a deep pot with all the other ingredients. Simmer for about 75 minutes, then carefully check how tender they are. This can be done hours before eating. Place the duck breasts on a baking tray and wrap the meat in aluminum foil, so only the skin side is visible. Cook at 225°C to 250°C using top heat or under a hot grill in the oven until the skin becomes crispy (or, for smaller quantities, fry the skin side down in a pan – it will be fattier this way). Pour the desired amount of sauce through a sieve and thicken with a sauce thickener if necessary. Tip: If you let the stock cool for a while, you can completely remove the fat.