Roast duck breast

Name: Roast duck breast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 700 g Duck Breast; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1 Onion; 1 kg Broccoli; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS flaked almonds; 1/8 l Red wine; 1 glass (400 ml) Poultry stock; 1/2 TEASPOON dried rosemary; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Cranberries in their own juice; 7-10 Tbsp Rosemary

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

700 g Duck Breast
1 TABLESPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp Salt
1 Onion
1 kg Broccoli
2 TABLESPOONS Butter or margarine
2 TABLESPOONS flaked almonds
1/8 l Red wine
1 glass (400 ml) Poultry stock
1/2 TEASPOON dried rosemary
1 TABLESPOON Cornstarch
2 TABLESPOONS Cranberries in their own juice
7-10 Tbsp Rosemary

Directions

1
Wash the duck breast and pat dry. Sauté in hot oil for about 5 minutes on each side. Season with salt and pepper. Peel and finely chop the onion and add it to the cooking fat. Fry meat at medium heat for another 20 minutes. In the meantime, clean and wash the broccoli and divide into small florets.
2
Cook in boiling salted water for about 10 minutes. Then drain. Melt the fat just before serving. Roast the flaked almonds in it until golden brown. Toss the broccoli florets in it. Deglaze duck breast with red wine and stock. Add rosemary. Let it boil down over high heat for 2 minutes. Take the meat aside. Stir starch and a little water until smooth and thicken the sauce. Bring to the boil briefly. Season with salt, pepper and cranberries.
3
Add rosemary. Let it boil down over high heat for 2 minutes. Take the meat aside. Stir starch and a little water until smooth and thicken the sauce. Bring to the boil briefly. Season with salt, pepper and cranberries. Garnish with fresh rosemary. Serve with potato croquettes