John Myers
Duck Breast on Red Wine Cream Jus with Chestnuts and Red Cabbage and Variation of Pasta
The perfect duck breast on red wine cream jus with chestnuts and red cabbage and variation of pasta recipe with a picture and simple step-by-step instructions.
- 2 Pc. Duck breast released á 400 gr.
- 800 g Canned red cabbage
- 1 Pc. Apple
- 400 g Pasta
- Salt
- Pepper
- Rosemary
- Olive oil
- Balsamic vinegar
- 200 ml Merlot red wine
- 50 ml Cream
- Sugar
- Nutmeg
- Incise the duck breast crosswise on the skin side. Preheat the oven to 200 degrees.
- Cut the rosemary into small pieces and lightly pound in the bowl. Then pour some olive oil and balsamic vinegar over them
- Turn the duck breasts in it and marinate for about 1 hour at room temperature
- Season the finished chestnut and apple red cabbage with a little salt, pepper, nutmeg and sugar.
- Peel and dice the apple and add to the red cabbage.
- Let everything simmer gently over medium heat
- Put on the water for the pasta.
- Now fry the duck breasts on the skin side over medium heat. Take care that it is not too hot and that the skin does not get too dark. Then fry on the meat side. Both sides about 4 minutes.
- Now pour the red wine over everything and place in the oven.
- After the pasta is ready, put the jus in a small saucepan and season the sauce with a little red wine and 50 ml of cream.
- I’ll tell you .. bon appetit.
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