Duck breast with mulled wine sauce

Duck breast with mulled wine sauce

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 449 kcal
, Fat: 33 g
, Carbohydrate: 9 g
, Protein: 23 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

Sauce

1 dl black tea, freshly prepared
3 dl red wine (e.g. Naturaplan-Bio-Corbières Grande Réserve AC Château Pech-Latt)
1 organic lemon, use only the thinly peeled zest
1 organic orange, use only the thinly peeled zest
2 cloves
1 cinnamon stick
2 star anise
2 tbsp sugar
2 ½ tsp brown Maizena Express cornflour
50 g butter, cold, cut into pieces
2 pinches salt
a little pepper

Meat

2 duck breasts (each approx. 250 g)
½ tsp salt
a little pepper
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How it's done

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Sauce

Over a high heat, reduce the tea to approx. 200 ml along with all the other ingredients up to and including the sugar. Strain the liquid, return to the pan and bring to the boil. Stir the cornflour into the hot liquid, cook for approx. 2 mins.

Remove the pan from the heat. Gradually add the butter while stirring. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.

Meat

Cut a cross into the fatty layer of the duck breasts and season the meat. Place the duck breasts in a cold frying pan, with the fatty layer facing down. Heat the pan and fry the duck breasts for approx. 7 mins. over a medium heat until the fat turns crispy. Turn the duck breasts and fry for approx. 7 mins.

Good to know
Serve: Carve the duck breasts, serve with the mulled wine sauce.
Serve with: Duchess potatoes and vegetables.

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