Duck breast with port wine jus

Name: Duck breast with port wine jus
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 2 Duck breasts (à approx. 350 g); 7-10 Tbsp salt, pepper, 1 tablespoon of oil; 300 g fresh or frozen 'green beans; 100 g shallots or; 7-10 Tbsp small onions; 1/4 l Poultry stock (e.g. glass); 1/8 l Port wine, 1 bay leaf; 7-10 Tbsp dried thyme; 1 TABLESPOON Butter; 1-2 TEASPOONS Currant Jelly; 7-10 Tbsp Chervil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

2 Duck breasts (à approx. 350 g)
7-10 Tbsp salt, pepper, 1 tablespoon of oil
300 g fresh or frozen 'green beans
100 g shallots or
7-10 Tbsp small onions
1/4 l Poultry stock (e.g. glass)
1/8 l Port wine, 1 bay leaf
7-10 Tbsp dried thyme
1 TABLESPOON Butter
1-2 TEASPOONS Currant Jelly
7-10 Tbsp Chervil

Directions

1
Wash the meat, dab dry and season. Sauté in hot oil, first on the skin side, then on the meat side. Fry over a low to medium heat for about 20 minutes. Turn from time to time
2
Clean, wash and possibly halve fresh beans. Cover and steam in little boiling salted water for about 15 minutes (frozen beans 10-12)
3
Peel the shallots. Chop one, cut the rest into slices. Keep meat warm. Drain frying fat, except for 2 tablespoons. Sauté shallots in the cooking fat. Deglaze with stock and port, add laurel and thyme. Bring to the boil and let it boil down to half of its original volume over high heat, stirring continuously, for about 5 minutes
4
Heat butter. Sauté the shallots cubes in it until translucent. Drain the beans and toss in
5
Remove the laurel from the stock. Stir in the jelly and any meat juice that may have settled, season to taste. Cut the meat open. Arrange everything. Garnish with chervil. Duchess potatoes go well with it.