Duck breast with red wine butter

Duck breast with red wine butter

Total: 40 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 778 kcal
, Fat: 64 g
, Carbohydrate: 4 g
, Protein: 44 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Red wine sauce

3dl red wine (e.g. Tre Roveri Pico Maccario Barbera D'Asti Superiore DOC)
2 shallots, finely chopped
2tbsp dark sultanas
1 cinnamon stick

Red wine butter

100g butter, soft
¾tsp allspice d'Espelette
½tsp salt

Duck breasts

4 duck breasts (each approx. 280 g), score the fatty layer with a crisscross pattern
½tsp salt
a little pepper
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How it's done

Red wine sauce

Bring the wine to the boil with the shallots, sultanas and cinnamon stick. Turn down the heat, reduce to a syrupy consistency (approx. 3 tbsp), stirring occasionally, leave to cool, remove the cinnamon stick.

Red wine butter

Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the reduction, season. Place the red wine butter on a piece of cling film, shape into a roll, refrigerate.

Duck breasts

Charcoal/gas/electric grill: Season the duck breasts, grill over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side.

Good to know
Note: Piment d'Espelette is a chilli powder from the Basque country. It is available in larger Coop supermarkets and speciality stores. Replacement: sweet paprika.

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