Duck breast on red wine shallots with green pepper

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put shallots in a pot, cover with water and bring to the boil. Simmer for 1-2 minutes, pour onto a sieve and rinse with cold water. Peel the shallots. Heat the oil in a pan, fry the shallots briefly and season with a little salt and pepper.

2. 2

   Pour in broth and red wine, add honey, peppercorns and red wine vinegar and bring to the boil. Simmer without lid for about 20 minutes. Wash duck breast, dab dry and cut the skin with a sharp knife in a diamond shape.

3. 3

   Wash and drain the rosemary. Heat an ovenproof pan and place the duck breasts in the pan with the skin side down. Fry over a high heat for about 5 minutes until the skin is golden brown.

4. 4

   Turn the duck breast and roast on the meat side for about 5 minutes. Season duck breast with salt and pepper, add rosemary twigs and roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes.

5. 5

   Remove duck breast from the pan and let it rest for about 5 minutes. Degrease the roast stock and pour the stock into the shallots. Cut the duck breast into slices and serve hot or cold with the red wine shallots in tasting spoons or on a plate.

6. 6

   Serve garnished with rosemary.

Nutrition Facts

KCAL
250 kcal

CARBS
7 g

FATS
16 g

PROTEINS
16 g