John Myers
Poultry: Braised Duck Breast
The perfect poultry: braised duck breast recipe with a picture and simple step-by-step instructions.
- 1 piece Duck breast
- 1 piece Onion
- 1 piece Clove of garlic
- 5 piece Pickled olives
- 2 piece Anchovy fillets
- 1 teaspoon Pepper
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried oregano
- 1 teaspoon Sage dried
- 250 ml Red wine tart
- 2 tablespoon Extra virgin olive oil
- Carefully peel the skin off the duck breast and lay it on its side.
- Peel the onion and garlic and cut into cubes
- Pour red wine into a sealable vessel, add the onion and garlic cubes, the finely chopped olives, anchovy fillets, pepper and the herbs, mix well and marinate the duck breast in it for at least 3 hours.
- Remove the duck breast from the marinade, pat dry, season with salt and pepper and fry on both sides in hot olive oil. Pour in the marinade, cover the pan and let everything simmer on a low heat for about 45 minutes. Pour some more wine if necessary.
- Remove the breast from the sauce and cut it open. Pour the sauce through a sieve, bind a little if necessary (flour butter, baking or an egg yolk) and keep the meat warm in the sauce until serving.
- The duck breast skin is fried in a hot pan until the fat has escaped and the skin is crispy.
- I then cut them into small cubes and mixed them with the fried herb gnocchi Potatoes: herb gnocchi.
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