Duck breast fillet with shallot and chanterelle sauce

Ingredients for 4 servings:

• 2 duck breast fillets
• 8 juniper berries
• 2 tbsp oil (Biskin oil)
• 2 sprigs of thyme
• salt and pepper
• 250 g chanterelles
• 200 g shallot(s)
• 250 ml red wine
• 125 ml chicken stock or meat broth
• Sauce thickener, dark

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the duck breast fillets and pat dry. Score the skin in a diamond shape. Finely crush the juniper berries in a mortar and pestle and mortar and mix half of them with the oil. Season the juniper oil with salt and pepper. Wash and add the thyme. Place the fillets in a bowl, drizzle with the juniper oil, and marinate the meat, covered, for 4 hours. Wash and trim the chanterelles thoroughly. Drain well. Peel the shallots. Remove the meat from the marinade, pat dry, and fry on the skin side without any additional fat at medium heat for about 10 minutes. Then increase the heat and fry the fillets on the flesh side for another 4-5 minutes. Add the halved or quartered shallots, the chanterelles, and the red wine, and continue cooking at medium heat for 5 minutes. I then take a thermometer and check when the meat is about 62°C, then remove it, wrap it in aluminum foil, and let it rest for a while. Meanwhile, add the chicken stock to the pan and let the shallots and chanterelles simmer a little longer. Thicken the sauce with the sauce thickener and season again to taste. Add the pan juices from the aluminum foil to the sauce. Slice the duck breasts open and serve with the sauce.