Duck Breast with Currant Sauce

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Duck Breast with Currant Sauce
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Health Score:
4,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
250 grams red Currants
150 grams black Currants
4 duck legs (each 250 grams)
salt
freshly ground peppers
40 grams clarified butter
150 milliliters Red wine
150 milliliters Broth
2 bay leaves
1 tsp black peppercorns
1 tsp cornstarch
2 Tbsps sugar
How healthy are the main ingredients?
CurrantCurrantsugarsalt

Preparation steps

1.

Rinse currants and remove stalks with a fork.

2.

Cut duck breast on the skin side into a diamond pattern and season with salt and pepper. Heat clarified butter in a pan, place duck breasts skin side down in the pan and fry over medium heat for about 8 minutes, then turn and cook for another 8 minutes and season with salt and pepper. Wrap duck breasts in aluminum foil and let rest in a preheated 80°C (approximately 150°F) oven for about 10 minutes.

3.

Deglaze the pan with wine and broth, add bay leaves and peppercorns and let everything simmer. Mix cornstarch with a little water in a bowl until smooth. Add rinsed currants and sugar to the sauce. Stir in cornstarch and bring to a boil briefly.

4.

Slice duck breast and serve with the sauce.

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