John Myers
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Festive Duck Breast Fillet, Cooked Pink atLow Temperature
The perfect festive duck breast fillet, cooked pink atlow temperature recipe with a picture and simple step-by-step instructions.
Spice powder (enough for 4 duck breasts)
- 1 Sprig of thyme
- 1 Bay leaf
- 5 Juniper berries
- 1 Clove
- 3 Allspice grains
- 0,5 tsp Aniseed
- 0,5 tsp Mustard seeds
- 1 tsp Black peppercorns
- 0,5 tsp Coriander seeds
- 1 Cardamom pod black
- 0,5 tsp Salt
- 0,5 tsp Sugar
- Roast the inside of the cardamom pod and the other spices in a pan without fat until they start to smell. Crush with salt and sugar in a mortar. Remove any residues of skin and tendons from the duck breasts as much as possible. Cut into the fat of the duck breasts on the skin side in a diamond shape and season with salt. Rub the fillet on the meat side with the spice mixture and cover in the refrigerator for a few hours or overnight to marinate.
- Preheat the oven to 80-90 ° C top / bottom heat, warm a metal or fireproof serving plate. Fry the pieces of meat on the skin side in a pan over medium heat until crispy and brown. Turn and fry the meat side briefly.
- Cook the duck breasts in the oven in 45-60 minutes to a core temperature of 60-65 ° C. Tip: use a digital meat thermometer! Available for little money! Heat the pan with the duck fat and add the sprig of thyme. Fry the duck breasts for 1 minute on each side.
- This goes well with orange sauce or red wine and port wine sauce (both e.g. in my KB), red cabbage and dumplings. I had red wine, port wine sauce, homemade gratinated cheese spaetzle and red cabbage from the glass (refined with red wine, cranberry jus, the Christmas seasoning powder for the duck, a few crushed cloves, sugar and salt). Enjoy your meal!
Illustration of spices
- The bay leaf is in the middle of the plate, the other spices (without salt and sugar) are in the order of the list of ingredients, starting at the top and moving clockwise.
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