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.
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Score the skin side of the duck breasts with crosswise cuts
Arrange them on a deep tray and drizzle with the mixed oil, wine, salt and pepper
Add thyme and bay leaf and leave to rest for a couple of days in a cool place
Heat a heavy-bottomed casserole and arrange the duck breasts in it, skin side down
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
Remove the duck breasts and keep them warm
Pour the strained marinating liquid into the casserole, whisk in the starch and let it thicken for 5-10 minutes
Slice each breast thinly and drizzle with the sauce
Serve the duck breast with mashed potatoes
Frying pan
Wooden spoon
Pot
Knife
Store leftovers in the refrigerator for up to 2 days
Main dishes
Italia
| Energy (kcal) | 82.59 |
| Carbohydrates (g) | 2.25 |
| of which Sugars (g) | 0.2 |
| Protein (g) | 0.1 |
| Sale (g) | 0.01 |
