Duck breast with red wine boiled pear, red wine sauce and exciting potatoes is a delicious dinner dish, which can be served to guests.
If you make the pears first, you can use the cooking liquid from them in the sauce instead of the corresponding ingredients from the list.
2 tablespoons butter
1 finely chopped onion
1 bottle of red wine
4 dl blackcurrant syrup
Juice and peel of 1 boat lemon
1 cinnamon bark
1 star anise
Some sprigs of fresh thyme
2-4 tablespoons veal stock
Fry the onion shiny and soft in the butter. Add wine, juice and spices and let it boil to 1/4 of the amount of liquid. Season with veal stock and pepper. Smooth with brown cornstarch and serve.
Boil potatoes, it's fine if they are not boiling. Place the cooked potatoes in a greased baking dish. Lightly crush the potatoes with a fork. Sprinkle over fox parmesan and panko, or sprinkle. Drizzle over a little olive oil and gratin in the oven at 200 degrees, until the top is crispy and golden. You are welcome to use the grill element.
The duck breasts are routed with a sharp knife. Don't cut so deep that you cut the meat. Rub in the skin with salt and pepper, before placing the duck breasts skin-side down in a cold pan without fat. Set the hob to the second highest heat and fry the duck breasts until the skin is golden brown. Turn them over and cook them 1 minute meat-side down.
Place the duck breasts into a baking dish and bake them at 200 degrees for 10 minutes. Let the duck rest for at least 15 minutes, so the meat juices should be allowed to settle, before splitting them up.
If you'd rather cook the duck breasts in sous vide, season and vacuum the breasts and place them in sous viden at 58 degrees for 1.5 hours. Then quickly brown them in the pan or on the grill.
You can find the recipe for the pears here .
Parsley root puree:
You can find recipe for parsley root puree here.
Serve duck breast with red wine boiled pear, red wine sauce, parsley root puree and exciting potatoes.
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