Duck breast with sherry sauce
easy
45 mins
45 mins
Ingredients
- 400 g Brussels sprouts
- 1 (approx. 300 g) Duck Breast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 4 TABLESPOONS dry sherry
- 1/2 glass (200 ml) Poultry stock
- 1 TABLESPOON dark sauce thickener
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the Brussels sprouts. Remove some of the outer leaves from the stalk and set aside. Wash duck breast, dab dry and season with salt and pepper. Fry in hot oil on both sides until golden brown.
- 2
Then fry for about 10 minutes at medium heat. Drain most of the fat. Deglaze frying fat with sherry and fry for another 10 minutes. Steam Brussels sprouts, except for the leaves that have been put aside, in little boiling salted water for 10-15 minutes.
- 3
Steam the leaves for 2 minutes only at the end. Remove duck breast and keep warm. Add chicken stock to the cooking fat, bring to the boil and stir in the sauce thickener. Bring to the boil again. Season to taste with salt and pepper.
- 4
Cut the duck breast open, serve with sauce and sprouts. Melt the fat on top and sprinkle nutmeg over it. Garnish with parsley. Boiled potatoes taste good with it.
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