Duck breast with shallots vegetables

Name: Duck breast with shallots vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breast fillets (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 8 (300 g) frozen rösti corners; 750 g Broccoli; 150 g Shallots; 2 TABLESPOONS Honey; 2 TABLESPOONS Balsamic vinegar; 1/8 l Red wine; 7-10 Tbsp possibly parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breast fillets (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
8 (300 g) frozen rösti corners
750 g Broccoli
150 g Shallots
2 TABLESPOONS Honey
2 TABLESPOONS Balsamic vinegar
1/8 l Red wine
7-10 Tbsp possibly parsley

Directions

1
Dab duck breast fillets dry. Rub with salt and pepper and fry on each side in hot oil. Cook over a mild heat for about 20 minutes, turning over. In the meantime, place the frozen Rösti corners on a baking tray lined with baking pier and bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 20 minutes.
2
Clean and wash the broccoli and cut it into small florets. Cook in little boiling salted water for 8-10 minutes. Peel the shallots and if necessary halve or quarter them. Remove duck breast fillets from the cooking fat and wrap them in aluminium foil.
3
Sauté the shallots in the frying fat. Add honey, vinegar and red wine and cook for 5 minutes. Season the sauce if necessary. Drain broccoli and let it drain. Cut the meat into slices. Serve with shallot sauce, broccoli and rösti.
4
Garnish with parsley as desired.