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Bebas

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RECIPES

Duck breast with buckwheat honey on red wine

Enjoy European Poultry!
Cristina Catese

Ingredients:

  • 2 small duck breasts (each approx. 300 g)
  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of buckwheat honey
  • 100 ml of red wine
  • 2 tablespoons of cold butter
  • Ground pepper and salt
  • If necessary, 2 tablespoons of potato flour
4 people
30 min
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Preparation:

Sprinkle salt and pepper on the skin side of the breast. Slightly cut the skin crosswise from left to right, so that small squares are formed in the skin. Then put it in a hot pan with a little bit of olive oil.

Sprinkle salt and pepper on to the other breast. First, fry on the skin side until it is crispy and golden brown. After 5 minutes, turn the breast over and fry for about 3 minutes.

Remove the breast from the pan when the duck is well brown on both sides. Preheat the oven to 100°C. Put the duck breasts wrapped in aluminium foil in the oven. Turn off the oven and let the breast rest for about 10 minutes.

Prepare the sauce with wine and honey in the same pan in which the duck was fried. Remove the excess fat from the pan. Leave the pan on the stove on a medium heat, add red wine until the alcohol evaporates. Then add more honey as well as the duck moist that arose from baking in the oven. Reduce the liquids by half and season it with cold butter. If necessary, add a pinch of potato flour to thicken it.

Cut the meat into diagonal slices. The meat should be slightly pink on the inside but not bloody. Serve with the honey and red wine sauce.

Duck breast with buckwheat honey on red wine
30 min
4 people
Ingredients:
2 small duck breasts (each approx. 300 g)
,
2 tablespoons of extra virgin olive oil
,
2 teaspoons of buckwheat honey
,
100 ml of red wine
,
2 tablespoons of cold butter
,
Ground pepper and salt
,
If necessary, 2 tablespoons of potato flour
,