Stuffed Duck Breast with Creamy Tomato Sauce
Ingredients
- For the duck roast
- 2 duck legs (500 grams)
- salt
- freshly ground peppers
- ground paprika
- Marjoram spice
- 1 Tbsp clarified butter
- For the filling
- 2 Tbsps chopped parsley
- 2 Tbsps ground Tarragon
- 2 tsps chopped rosemary
- 3 slices raw ham (finely chopped)
- 100 grams grated Emmentaler cheese
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- For the sauce
- 2 shallots
- 1 tsp Tomato paste
- 100 milliliters Red wine
- ½ yellow paprika
- 200 milliliters chicken stock (from a jar)
- 2 Tbsps Crème fraiche
Preparation steps
For the filling, mix all the ingredients together.
For the stuffed duck, cut a pocket into the duck breast, and season inside and out with salt and pepper. Rub the duck breast with paprika and marjoram powder. Stuff the filling into the pockets and close the opening with wooden skewers.
Heat clarified butter in a pan and saute the stuffed duck breasts in it. Reduce the heat and fry on each side for 3 minutes. Remove the duck breasts from the pan and let rest covered with aluminum foil.
For the sauce, peel the shallots and finely chop. Rinse the yellow paprika, halve, remove seeds and ribs, and cut into small cubes.
Fry the shallots in the same pan (in which the duck breast was cooked) until soft. Add the tomato paste and fry briefly. Pour in the red wine and simmer for a few minutes. Strain the sauce through a sieve and pour back into the pan.
Add the yellow paprika cubes and poultry stock into the sauce, stir in the creme fraiche and simmer for 5 minutes. Remove from heat and keep warm.
Cut the cooked duck breast in slices and serve with sauce on warmed plates.
Serve as desired with buttered vegetables and rice.
