John Myers
Contents
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Ingredients
- 2 Duck breasts
- 250 ml Red wine
- 100 ml Port red
- 1 shot Balsamic vinegar
- 50 ml Marsala
- 400 ml Duck stock
- 5 Juniper berries
- 1 Bay leaf
- 100 ml Mulled wine
- 500 g Brussels sprouts fresh
- 2 tbsp Butter
- 1 pinch Sugar
- Salt and pepper
- Nutmeg
- Starch to bind
Walnut Balls:
- 4 Floury potatoes
- 3 tbsp Potato starch
- 2 Eggs
- 1 Egg yolk
- 3 tbsp Ground walnuts
- Breadcrumbs
- Flour
- Oil to fry
Instructions
- Remove tendons from the duck breast, scratch the skin in a diamond shape, add salt and slowly fry the skin side in a cold pan, then briefly sear it and then put it in the oven at 80 ° C for about 5 hours.
- Pour off the duck fat then deglaze with balsamic vinegar, add red wine, port wine and mulled wine and let it boil down a little.
- Now add the stock, the Marsala and the spices. Let it boil down to taste and thicken with a little starch.
- Clean the Brussels sprouts, boil them in salt water, toss in butter and season with nutmeg.
- For the balls, cook the potatoes until soft and burn them through the press. Season with salt, add the egg yolks and starch, mix everything together and form small balls.
- Mix the 2 eggs on a plate, place the flour on a plate, mix the breadcrumbs with the walnuts. Now turn the balls first in flour then in egg and finally in the breadcrumbs and fry until golden yellow in hot oil.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 7.8gProtein: 1.7gFat: 2.8g
