Duck breast with pomegranate sauce and dumplings

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Form 16 dumplings from the dumpling dough. Bring a large pot of salted water to the boil, add the dumplings. Let it simmer at low heat for about 25 minutes. Wash the meat, dab dry, cut the skin several times.

2. 2

   Heat a pan without fat. First roast the duck breast on the skin side for 4-5 minutes, then continue roasting on the meat side for about 1 minute. Season the meat with salt and pepper and place on a baking tray.

3. 3

   Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes in medium heat. Peel and chop onions and garlic. Pour the duck fat out of the pan, except for approx. 2 tbsp.

4. 4

   Re-heat the remaining frying set. Sauté onions, tomato paste and garlic for 1-2 minutes, deglaze with red wine, stock and apple juice, bring to the boil and simmer covered for about 10 minutes. Peel, wash and cut carrots diagonally into thin slices.

5. 5

   Melt butter in a pot. Fry the carrots for 3-4 minutes. Sprinkle 1-2 teaspoons of sugar over it, let it caramelise a little, season with salt and pepper. Scrape or tap the seeds out of the pomegranate.

6. 6

   Stir the sauce thickener into the sauce, simmer for 1-2 minutes, stir in pomegranate seeds. Season the sauce with salt, pepper and 1 pinch of sugar. Take out the meat, wrap it individually in aluminium foil and let it rest briefly in a warm place.

7. 7

   Wash the thyme and dab dry. Possibly put some thyme aside for garnishing. Pluck the leaves from the stalks and stir into the carrots, except for something to sprinkle. Remove the dumplings and allow to drain.

8. 8

   Remove meat from the foil, cut into slices, arrange on plates with dumplings, carrots and sauce, sprinkle with thyme and garnish if necessary.

Nutrition Facts

KCAL
780 kcal

CARBS
59 g

FATS
38 g

PROTEINS
34 g