Duck breast with red wine butter

Name: Duck breast with red wine butter
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp dark sultanas; 100 g butter; 2 shallots; 4 duck breasts; a little pepper; ¾ tsp allspice; 1 tsp salt; 1 cinnamon sticks; 3 dl red wine

Total: 40 min. | Active: 30 min.

gluten-free, Low Carb

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Ingredients

for 4 person

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

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

Duck breasts
4	duck breast (each approx. 280 g), score the fatty layer with a crisscross pattern
½ tsp	salt
a little	pepper

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.

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