Duck Breasts with Red Wine Sauce
- For the duck breasts
- 2 small duck legs (each about 200 grams)
- freshly ground peppers
- butter (for cooking)
For the duck breasts: season duck breast fillets with salt and pepper. Heat butter in a pan and cook breasts for about 3 minutes per side. Remove from pan and continue cooking in preheated oven at 100°C (approximately 200°F) for about 25-30 minutes.
For the sauce: saute shallots in a pan with duck drippings. Deglaze pan with wine and add fresh thyme. Simmer down on high heat. Remove from heat, add butter cut into small pieces and whisk well. Season with salt, pepper and nutmeg.
Cut duck into slices. Spread sauce on plates and top with duck slices. Garnish with parsley leaves and serve.