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Recipe by
Duck breasts with red wine are a tasty and refined dish, typical of Italian cuisine. The duck is slowly cooked in full-bodied red wine, enriched with thyme and bay leaf aromas. The resulting sauce is then thickened with potato starch, creating a delicious glaze. The duck breasts are served with buttered green beans and crispy French fries.
Step 1 of 9: Score the skin side of the duck breasts with crosswise cuts
Step 2 of 9: Arrange them on a deep tray and drizzle with the mixed oil, wine, salt and pepper
Step 3 of 9: Add thyme and bay leaf and leave to rest for a couple of days in a cool place
Step 4 of 9: Heat a heavy-bottomed casserole and arrange the duck breasts in it, skin side down
Step 5 of 9: Cook over medium heat for 7 minutes, turn them over, spritz with the brandy, season with salt and pepper and cook for 4-5 minutes
Step 6 of 9: Remove the duck breasts and keep them warm
Step 7 of 9: Pour the strained marinating liquid into the casserole, whisk in the starch and let it thicken for 5-10 minutes
Step 8 of 9: Slice each breast thinly and drizzle with the sauce
Step 9 of 9: Serve the duck breast with mashed potatoes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 346 kJ83 kcal |
| Carbohydrates | 2.24 g |
| of which sugars | 0.2 g |
| Protein | 0.1 g |
| Salt | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
