Duck breast on red wine shallots

Name: Duck breast on red wine shallots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Shallots; 1 TABLESPOON oil, salt, pepper; 1/8 l Red wine; 1 TEASPOON Vegetable broth; 3 TABLESPOONS Honey; 1 heaped tablespoons of pickled green peppercorns; 1-2 TABLESPOONS Red wine vinegar; 2 Entenbrustfilets (à ca. 370 g); 2 Branches of rosemary

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Shallots
1 TABLESPOON oil, salt, pepper
1/8 l Red wine
1 TEASPOON Vegetable broth
3 TABLESPOONS Honey
1 heaped tablespoons of pickled green peppercorns
1-2 TABLESPOONS Red wine vinegar
2 Entenbrustfilets (à ca. 370 g)
2 Branches of rosemary

Directions

1
Cover the shallots with water and bring to the boil. Simmer for 1-2 minutes. Quench and peel. Fry in hot oil. Season. Boil up with wine and 1/8 l water. Stir in broth, honey, peppercorns and vinegar. Simmer open for about 20 minutes
2
Wash the fillets, dab dry. Cut skin diamond-shaped. Fry in an ovenproof pan on the skin side at high heat for about 5 minutes. Turn, fry for another 5 minutes. Season with salt and pepper. Wash the rosemary and add, except for a little bit. In a hot oven (E-He
3
Remove and leave to rest for about 5 minutes. Degrease the frying stock and add to the shallots. Cut open the fillets. Serve hot or cold with the shallots. Garnish