Duck breast with balsamic shallots

Name: Duck breast with balsamic shallots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Duck breasts (400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Frying fat; 1 package (750 g) frozen potato croquettes; 300 g Shallots; 1 TABLESPOON Sunflower oil; 250 ml dry red wine; 6 Stem(s) Sage; 2 TABLESPOONS Balsamic Vinegar; 2 TABLESPOONS Currant Jelly; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Duck breasts (400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Frying fat
1 package (750 g) frozen potato croquettes
300 g Shallots
1 TABLESPOON Sunflower oil
250 ml dry red wine
6 Stem(s) Sage
2 TABLESPOONS Balsamic Vinegar
2 TABLESPOONS Currant Jelly
7-10 Tbsp Aluminium foil

Directions

1
Wash duck breasts, pat dry and scratch the skin crosswise. Heat a flat roasting pan or an ovenproof pan without fat. Sauté duck breasts only on the skin side for about 5 minutes.
2
Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Roast duck breasts in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Heat the frying fat and fry the croquettes in portions.
3
Meanwhile peel the shallots and cut them into halves or quarters depending on size. Heat the oil. Fry the shallots while turning. Deglaze with red wine, bring to the boil and boil down slightly. Wash the sage, shake dry, pluck leaves from the stalks and chop, except for something to garnish.
4
Season red wine shallots with salt, pepper, sage and vinegar. Stir in redcurrant jelly. Remove the meat, wrap in aluminium foil and let it rest for about 5 minutes. Cut the meat into slices.
5
Arrange meat, onions and croquettes on plates. Garnish with sage. Serve with salad.