Duck breast with rosehip sauce

Ingredients for 4 servings:

• 4 duck breast fillets
• 100 ml Madeira
• 200 ml duck stock
• 4 tbsp, heaped jam (rosehip jam)
• 50 g butter, ice-cold, in flakes
• lemon juice
• Salt
• pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

very simple, yet festive and very good

Cut diamond-shaped cuts into the skin of the duck breasts with a sharp knife. Heat a large frying pan, place the breasts skin-side down, and fry over high heat for a few minutes until crispy and brown. Turn, season with salt and pepper, and fry the flesh side down for 2-3 minutes. Place the breasts skin-side up in a shallow baking dish, also seasoning with salt and pepper. Cook in a preheated oven on the lowest rack at 200°C (fan oven or conventional oven) for another 8 minutes. Meanwhile, drain any rendered fat from the pan. Deglaze the pan with the Madeira wine and heat through. Add the stock and rosehip jam, stirring once to bring to a boil. Whisk in the butter flakes to make the sauce light and creamy. Season with salt, pepper, and a little lemon juice to taste. Remove the duck breasts from the oven and stir the rendered meat juices into the sauce. Slice the breasts diagonally and arrange them on plates with the sauce. Serve with croquettes, potato cakes, duchess potatoes, and your choice of vegetables. We like it especially well with steamed Brussels sprouts.