Ingredients
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
Red wine butter
Duck breasts
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.
| 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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