Duck breast with rose hip sauce Recipe
Recipe Ingredients for Duck breast with rose hip sauce
| Amount | Ingredient |
|---|---|
| 2 pcs | Duck breast |
| some | Salt |
| some | Black pepper |
| 1 tbsp | Butter |
| 1 dl | White wine |
| 2 dl | Chicken stock or chicken broth |
| 1 pc | Shallot |
| 1 tbsp | Green intro |
| Peppercorns | 1 tsp |
| Butter | 2 tbsp |
| Rose hip jelly | 50 cl |
| Port wine | 1 Prov |
| Grand Marnier | 25 g |
| Cold butter |
Duck breast with rose hip sauce Recipe Directions
Preheat the oven to 80 degrees and mitwärmen a plate. The breast of duck with salt and pepper. Immediately in very hot butter on the fat side first three minutes, then sear on flesh side for a minute. On the preheated plate and give nachgaren in hot oven 80 degrees to the second lowest groove 40 minutes. It does not cover, otherwise a heat buildup, and the meat cooks too fast.
Boil to dissolve the browned bits with white wine and stock or broth and then sieve and set aside for the sauce. Peel the shallot and chop finely. The peppercorns in a Siebchen deterred under cold water, then mash with a fork.
The butter (1) heat and cook the shallot is bright yellow. Deglaze with the meat put aside fund. Add the rose hip jelly and peppercorns and simmer until the sauce to a large fire to half. Finally, with port and Grand Marnier and hot scent of butter (2) in the flakes in, but no longer can move in boiling sauce. Season with salt and pepper. To serve the duck breast across the grain into thin slice tranches, on warmed serving plates and pour sauce.
