Duck Breasts with Red Wine Sauce

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Duck Breasts with Red Wine Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
2
For the duck breasts
2 small duck legs (each about 200 grams)
salt
freshly ground peppers
butter (for cooking)
For the sauce
4 shallots (chopped)
250 milliliters red Bordeaux
1 teaspoon fresh thyme
salt
freshly ground peppers
Nutmeg
50 grams butter
parsley (for garnishing)
How healthy are the main ingredients?
thymesaltshallotNutmegparsley

Preparation steps

1.

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.

2.

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.

3.

Cut duck into slices. Spread sauce on plates and top with duck slices. Garnish with parsley leaves and serve.