in

Roasted Pink Duck Breast with Red Wine Sauce

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 133 kcal

Ingredients
 

  • 1 Barbarian duck breast, approx. 450 g
  • Duck carcasses of 2 legs and paring
  • 1 large Carrot
  • 150 g Celery root
  • 0,5 Leek
  • 1 Clove of garlic
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 1 tbsp Powdered sugar
  • 150 ml Port wine
  • 150 ml Red wine
  • Vegetable stock
  • Salt
  • Pepper
  • Ice cold butter
  • Oil

Instructions
 

Preliminary remarks

  • I occasionally fill ravioli with a duck meat filling. And with that I always buy duck legs and separate the meat from the bones. I then freeze the bones and paring in order to make a nice sauce with them later. I did this today.
  • I didn't specify the amount for the vegetable stock in the amount, as it depends on how long you simmer the sauce. With me it has been on the stove since yesterday morning and simmering and the long time is really worth it.

preparation

  • Press down on the clove of garlic. Clean the carrot, celery and leek and cut into large pieces. Heat a little oil in a saucepan and then roast the carcasses and paring very sharply in it, add the cinnamon stick and the vegetables, sprinkle the powdered sugar over them and roast them very hot as well.
  • Now deglaze with the port and red wine and reduce everything until a very thick syrup has formed in the bottom of the pot. Then deglaze with the vegetable stock so that everything is just covered, add the bay leaf, thyme and rosemary and let everything simmer on the lowest heat for at least 3 hours (or almost two days, as I do).
  • Fill up with vegetable stock from time to time. At the end pass everything through a sieve, put the sauce back into the pot and reduce it to about half, season with salt and pepper and add ice-cold butter. The amount of butter depends on how thick you want the sauce to be. We don’t like them so sloppy.
  • Cut the duck breast into a diamond shape on the skin side with a box knife. Please be careful not to cut into the meat. Salt and pepper the duck breast and preheat the oven to 110 degrees.
  • Now heat up a pan, DO NOT add any fat. Sear the duck breast with the skin side first for 3 - 4 minutes until it is nice and crispy, then sear the other side for 3 minutes and then cook in the preheated oven for 20 - 25 minutes, simply place on the wire rack.
  • To serve, cut the duck breast into slices and serve with the sauce. We had the poppy seed potato noodles from Bine69: 4h piglet / hazelnut savoy cabbage / poppy seed potato noodles. They are absolutely worth copying. Very first cream.
  • And we had red cabbage with it. But I didn't cook it myself. My mother always cooks it with the red cabbage from her garden and always gives me a year's supply - she can do it better than me.

Nutrition

Serving: 100gCalories: 133kcalCarbohydrates: 14.3gProtein: 0.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Baking: White Mini Chocolate Cream Cake

Nut Kiss