John Myers
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Duck Breast with Red Wine Sauce
The perfect duck breast with red wine sauce recipe with a picture and simple step-by-step instructions.
SAUCE
- Salt
- Pepper
- 2 Shallots
- 1 tablespoon Powdered sugar
- 300 ml Red wine
- 150 ml Squeezed orange
- Salt
- Pepper
- Wash the duck breasts well, pat dry with a kitchen towel and cut the skin into a diamond shape with a sharp knife.
- Heat a pan without fat and fry the duck breasts skin-side for about 3 minutes
- In the meantime, season the meat side, turn the duck breasts over and fry the meat side for about 2 minutes … season the skin side.
- Now take out the duck breasts and place in the 100c. Cook in a warm oven for 12-15 minutes.
SAUCE
- Peel shallots, cut into small pieces lengthways and fry briefly in the duck fat, add powdered sugar and caramelize a little.
- Now pour in the red wine, simmer a little, add orange juice and season with salt and pepper
- Take the duck breast out of the oven, let it rest a little and then cut into slices The duck breast is very tender and pink on the inside.
- We had dumplings and red cabbage with it; 🙂 **************************** GOOD APPETIT ****** ***************************
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