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Duck Breast on Red Wine Cream Jus with Chestnuts and Red Cabbage and Variation of Pasta

5 from 2 votes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 66 kcal

Ingredients
 

  • 2 Duck breast released á 400 g
  • 800 g Canned red cabbage
  • 1 Apple
  • 400 g Pasta
  • Salt
  • Pepper
  • Rosemary
  • Olive oil
  • Balsamic vinegar
  • 200 ml Merlot red wine
  • 50 ml Cream
  • Sugar
  • Nutmeg

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 66kcalCarbohydrates: 10.6gProtein: 2.3gFat: 1.5g
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Written by John Myers

Professional Chef with 25 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.

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