Duck breast with crème de cassis

Name: Duck breast with crème de cassis
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Celeriac (approx. 800 g); 300 g Potatoes; 2 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper; 1 Shallot; 1 TABLESPOON + 100 g + 50 g cold butter; 300 ml Red wine; 2 Duck breast fillets (approx. 350 g each); 100 ml Crème de Cassis (currant liqueur); 1-2 TABLESPOONS black; 7-10 Tbsp Currants

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Celeriac (approx. 800 g)
300 g Potatoes
2 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper
1 Shallot
1 TABLESPOON + 100 g + 50 g cold butter
300 ml Red wine
2 Duck breast fillets (approx. 350 g each)
100 ml Crème de Cassis (currant liqueur)
1-2 TABLESPOONS black
7-10 Tbsp Currants

Directions

1
Celery and potatoes peel, wash and roughly dice. Cook with lemon juice in boiling salted water for about 20 minutes until soft.
2
For the sauce, peel the shallot and cut into thin slices. Heat 1 tablespoon of butter. Sauté the shallot in it. Add red wine, bring to the boil and reduce by half.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash duck breasts, dab dry, scratch skin crosswise. Season well with salt and pepper. Place the skin side in a cold ovenproof pan.
4
Turn the heat up fully, fry for about 6 minutes. Turn and fry on the meat side for 2-3 minutes. Place on the skin side again, cook in the oven for about 6 minutes. In the meantime add crème de cassis and currants to the red wine sauce.
5
Reduce again (5-10 minutes) to half syrupy.
6
Drain the celery and potatoes. Mash with 100 g butter. Season to taste with salt and pepper. Take duck breasts out of the oven. Let it rest for at least 2 minutes. Remove sauce from the stove. Gradually add 50 g of cold butter to the sauce.
7
Possibly add some duck fat to the sauce. Serve everything.