Duck breast with red wine-cherry sauce

Name: Duck breast with red wine-cherry sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Potato dumplings half & half in cook bag (from the package); 7-10 Tbsp Salt; 4 Duck breast fillets (approx. 300 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 ml Red wine; 1 glass (850 ml; separation weight 560 g) Cherries; 2 TABLESPOONS pickled green pepper; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Cinnamon; 7-10 Tbsp ground cloves; 20 g Butter; 4 TABLESPOONS Fresh cream; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Potato dumplings half & half in cook bag (from the package)
7-10 Tbsp Salt
4 Duck breast fillets (approx. 300 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
100 ml Red wine
1 glass (850 ml; separation weight 560 g) Cherries
2 TABLESPOONS pickled green pepper
2 TABLESPOONS Cornstarch
7-10 Tbsp Cinnamon
7-10 Tbsp ground cloves
20 g Butter
4 TABLESPOONS Fresh cream
7-10 Tbsp Aluminium foil

Directions

1
Pour so much cold water over dumplings in a pot that they are well covered. Bring to the boil, add a little salt and cook for about 1 minute. Leave to simmer for 15 minutes in an open pot at low heat.
2
Turn over occasionally. Rinse duck breast fillets in cold water and dab dry. Heat the oil in a pan. Sauté the fillets well with the fat side down. Fry over medium heat for 25 minutes while turning.
3
Season with salt and pepper. In the meantime, remove the dumplings from the water, rinse with cold water and remove from the foil. Let them cool down. Remove meat from the pan, wrap in aluminium foil and put aside.
4
Pour red wine, cherries with juice and green pepper to the frying fat and bring to the boil. Mix the starch with 4 tablespoons of cold water until smooth. Add to the cherry sauce and bring to the boil again while stirring.
5
Season the sauce with cinnamon, clove powder, salt and pepper. Let it swell at low heat for about 10 minutes. Cut the dumplings into slices and cut out stars with a cookie cutter as desired.
6
Fry in hot butter until golden brown. Cut open the duck breast. Arrange on plates with the sauce and the dumpling stars. Pour crème fraîche stains over them.