Crispy duck breast with duchess potatoes and red cabbage
easy
60 mins
60 mins
Ingredients
- 2-3 Duck breasts (à approx. 350 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3-4 Stem(s) fresh or 1/2 tsp dried thyme
- 4-5 Shallots or 2 onions
- 1/8 l Red wine
- 400 ml Duck stock or chicken broth (glass)
- 2 TABLESPOONS redcurrant jelly
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash duck breasts, pat dry. Remove tendons and fat on the meat side. Cut the skin crosswise with a sharp knife, but do not cut into the meat. Season duck breasts with salt and pepper.
- 2
In a hot, flat roasting pan or ovenproof pan without fat, first fry for approx. 5 minutes on the skin side and then for 2-3 minutes on the meat side. Put the duck breasts into the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3).
- 3
Fry for another 18-25 minutes. Wash the fresh thyme and pluck all but a little. Peel the shallots and cut into slices. Remove the meat. Wrap in aluminium foil and let it rest for about 10 minutes.
- 4
Skim off frying fat to about 2 tablespoons. Fry the shallots in the frying fat for about 3 minutes. Deglaze with wine and stock. Stir in thyme and jelly, bring to the boil. Let it boil down for 8-10 minutes to half.
- 5
Add the sauce thickener and simmer briefly. Season to taste. Remove the duck breasts from the foil and pour the meat juice collected in them into the sauce. Cut the duck breasts into slices, arrange them on a plate and garnish with the rest of the thyme.
- 6
Red cabbage and duchess potatoes are delicious with it.
Nutrition Facts
360 kcal
13 g
18 g
33 g
More Delicious Recipes
