Sliced duck breast in red wine sauce
easy
45 mins
45 mins
Ingredients
- 300 g small, white mushrooms
- 175 g Shallots
- 2 (approx. 700 g) Duck breast fillets
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TEASPOONS Tomato paste
- 100 ml dry red wine
- 200 ml clear chicken stock (instant)
- 2 TABLESPOONS sauce thickener
- 600 g frozen Romanesco florets
- 20 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Tomato florets and mint
Directions
- 1
Clean the mushrooms, peel the shallots. Wash the duck fillets, dab dry and remove the skin from the meat. Dice skin, cut meat into approx. 1/2 cm thick slices. Skin in a pan crisp and drain on kitchen paper. Remove duck fat from the pan, except 3-4 tablespoons.
- 2
Heat the remaining fat and fry the meat until crispy brown. Season with salt and pepper and remove from the pan. Fry mushrooms and shallots in the hot frying fat as well, stir in tomato paste, a little salt and pepper and deglaze with red wine and chicken soup. Cover and stew for about 5 minutes. Add the meat, stir in the sauce thickener and simmer for another 1 minute. Put Romanesco florets in boiling salted water, bring to the boil and simmer for about 3 minutes. Drain Romanesco on a sieve. Heat the fat in a pot, toss Romanesco in it and season with nutmeg. Arrange the shredded meat on plates and serve garnished with tomato florets and mint.
- 3
Add the meat, stir in the sauce thickener and simmer for another 1 minute. Put Romanesco florets in boiling salted water, bring to the boil and simmer for about 3 minutes. Drain Romanesco on a sieve. Heat the fat in a pot, toss Romanesco in it and season with nutmeg. Arrange the shredded meat on plates and serve garnished with tomato florets and mint. Boiled potatoes or ribbon noodles taste good with it
Nutrition Facts
520 kcal
9 g
35 g
39 g
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