John Myers
Pink Duck Breast with Brussels Sprouts and Walnut Balls
The perfect pink duck breast with brussels sprouts and walnut balls recipe with a picture and simple step-by-step instructions.
- 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 El Butter
- 1 pinch Sugar
- Salt and pepper
- Nutmeg
- Starch to bind
Walnut Balls:
- 4 Floury potatoes
- 3 El Potato starch
- 2 Eggs
- 1 Egg yolk
- 3 El Ground walnuts
- Breadcrumbs
- Flour
- Oil to fry
- 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.
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