John Myers
Meat: Duck Breast with Red Wine and Onion Sauce
The perfect meat: duck breast with red wine and onion sauce recipe with a picture and simple step-by-step instructions.
- 1 Duck breast
- 1 tbsp Duck fat
- 0,5 tsp Thyme, rubbed
- 0,5 tsp Tomato paste
- 4 Juniper berries
- 60 ml Red wine
- 60 ml Chicken broth
- 50 g Onion
- Salt
- Black pepper from the mill
- 1 Pc. Butter
- Score the skin of the duck breast crosswise. Salt and pepper well.
- Fry the breast in a roasting pan on the skin side in lard for 5 minutes, then turn over and fry for another 2 minutes, then remove. Drain most of the fat. Save for further use.
- Stir the tomato paste, juniper berries and thyme into the hot frying fat. Then deglaze with red wine and broth and bring to the boil.
- Cut the onion into thin, half rings and add.
- Now put the duck breast back in the sauce and cover it for approx. 20 minutes over a medium heat.
- Now fry the breast in a pan, on the skin side again briefly in the remaining lard so that it becomes crispy again, then remove and carve.
- In the meantime, reduce the sauce a little and then assemble with a piece of butter.
- Serve with various side dishes and pour the sauce over them.
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