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
Sauce
Meat
How it's done
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.
| Serve with: | Duchess potatoes and vegetables. |
|---|---|
| Serve: | Carve the duck breasts, serve with the mulled wine sauce. |
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