Duck breast in red wine sauce and potato balls

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 25 minutes. Drain potatoes, quench, peel, press through a potato ricer and let them cool down. Stir egg yolk, flour and 1 teaspoon of salt into the potato mixture.

2. 2

   Form small balls from the dough. Whisk the egg. Roll potato balls first in egg, then in breadcrumbs and chill. In the meantime, clean and wash the Brussels sprouts. Peel and wash the carrots and cut them into diagonal slices.

3. 3

   Wash duck breast, dab dry, season with salt and pepper. Heat 2 tablespoons of oil in a pan. Fry the duck breast in it at medium heat for 20-25 minutes. Turn from time to time. Heat the rest of the oil, fry the potato balls until golden brown, drain and keep warm.

4. 4

   Cook Brussels sprouts for about 15 minutes, carrots separately for about 10 minutes in boiling salted water. Peel and finely dice the shallots. Remove duck breast and keep warm. Skim off 2/3 of the fat. Sauté 2/3 of the shallots in the remaining cooking fat.

5. 5

   Add peppercorns, wine, chicken soup and cream. Boil everything up. Add sauce thickener while stirring, bring to the boil again. Season to taste with salt and pepper. Heat half of the fat and brown the almonds.

6. 6

   Drain the carrots and fold into the almonds. Pour the Brussels sprouts onto a sieve and drain. Heat the remaining fat and fry the remaining shallots until translucent. Swivel the sprouts in it. Arrange duck breast with the vegetables on a plate.

7. 7

   Pour a little sauce over the meat. Garnish with herbs as desired. Add remaining sauce and potato balls.

Nutrition Facts

KCAL
850 kcal

CARBS
50 g

FATS
48 g

PROTEINS
47 g