in Germany

Duck breast fillet in port wine and plum sauce

updated

Spread the love

Ingredients for 4 servings:

  • 70 g plum(s) (dried plums)
  • ⅛ liter port wine
  • 2 duck breast fillets
  • 2 tbsp oil (Mazola germ oil)
  • 1 spring onion(s)
  • 2 tbsp instant gravy
  • 2 tbsp sauce thickener, dark

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a tasty alternative to the orange sauce often served with duck

Halve the prunes and soak them in port wine for 1-2 hours. Sear the duck breast fillets in hot oil for 3 minutes on each side, remove and finish roasting in a preheated oven at 225°C for about 10 minutes. Clean and wash the spring onions, slice them into fine strips, and sauté them in the remaining frying fat. Add 3/8 l water, the prunes with the wine and the pan juices, and bring to a boil. Stir in the gravy thickener and simmer for 1 minute. Season the sauce with salt and pepper. Slice the duck breast and serve with the sauce.

Facebook Comments

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.

Colorful iceberg lettuce with cheese

Arugula salad with tomatoes