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Traminer Duck Breast with Ragweed and Mashed Potatoes

5 from 4 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 90 kcal

Ingredients
 

For the duck breast:

  • 5 Pc. Duck breast
  • 1 liter Gewürztraminer
  • 600 g Shallots
  • 250 ml Duck stock
  • 1 tsp Dried thyme
  • 3 tbsp Creme fraiche Cheese
  • 50 g Clarified butter
  • Salt and pepper

For the ragweed:

  • 800 g Sauerkraut
  • 250 ml Broth
  • 200 g Raisins yellow
  • 250 g Green seedless grapes
  • 1 Pc. Chopped hot peppers
  • Salt and pepper
  • Honey

For the mashed potatoes:

  • 1 kg Waxy potatoes
  • 250 ml Milk
  • 100 g Butter
  • 1 pinch Salt
  • 1 pinch Freshly grated nutmeg

Instructions
 

  • Make a diamond-shaped cut into the duck breasts on the skin side and place in Gewürztraminer (about half a bottle) overnight together with the peeled shallots. Remove from the marinade the next day, dry and season with salt and pepper.
  • Sear the meat (fat side first), add shallots, deglaze with Gewürztraminer and simmer gently in the oven at 180 degrees for 1 hour. If necessary, add wine or broth or stock in between. To finish, keep the duck breasts warm in foil. Reduce the roast stock with the shallots and thyme a little, thicken with crème fraîche and season with salt and pepper.
  • While the meat is simmering in the oven, cook the fine sauerkraut with a little broth and the yellow raisins, season with salt, pepper and honey and heat the small (or halved large) grapes and the chili peppers in the cabbage.
  • For the mashed potatoes, peel and dice the potatoes and cook them in salted water, drain them and chop them up with a potato masher (can stay a little coarse). Add the hot milk and butter, stir everything. Season to taste with salt and grated nutmeg.

Nutrition

Serving: 100gCalories: 90kcalCarbohydrates: 8.1gProtein: 1.5gFat: 4g
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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.

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