Duck breast with grape-baslamic sauce

Name: Duck breast with grape-baslamic sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 large duck breast (approx. 460 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g green grapes; 1 glass (400 ml) Duck fund; 3 TABLESPOONS Balsamic vinegar; 2-3 TABLESPOONS brown sauce thickener; 1 TABLESPOON Butter or margarine; 1 pack of Gnocchi (fresh food counter; 400 g); 7-10 Tbsp Herbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 large duck breast (approx. 460 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g green grapes
1 glass (400 ml) Duck fund
3 TABLESPOONS Balsamic vinegar
2-3 TABLESPOONS brown sauce thickener
1 TABLESPOON Butter or margarine
1 pack of Gnocchi (fresh food counter; 400 g)
7-10 Tbsp Herbs

Directions

1
Wash duck breast, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the duck breast in it on the meat side, turn it over and fry it on the skin side at medium heat for about 8 minutes. In the meantime, wash the grapes, drain and pluck. Halve the larger grapes. Heat 1 tablespoon of oil in a frying pan and briefly toss the grapes in it.
2
Remove and peel the skin. Remove duck breast from the pan and keep warm. Drain the fat and deglaze the roast with stock. Add balsamic vinegar and bring to the boil. Stir in the sauce thickener and simmer for about 1 minute. Heat the fat in a pan and fry the gnocchi for 2-3 minutes at medium heat. Season with salt and pepper. Add the grapes to the sauce and warm them up. Cut open duck breast and arrange on plates with balsamic sauce and gnocchi.
3
Stir in the sauce thickener and simmer for about 1 minute. Heat the fat in a pan and fry the gnocchi for 2-3 minutes at medium heat. Season with salt and pepper. Add the grapes to the sauce and warm them up. Cut open duck breast and arrange on plates with balsamic sauce and gnocchi. Garnish with herbs as desired