Duck Breast Fillet with Shallot Chanterelle Sauce

Skin the duck breast fillets, rinse, rub dry. Finely crush the juniper berries in a mortar. Stir half of them with the oil. Season juniper oil with salt and pepper. Rinse the thyme and add the leaves. Place the duck breast fillets in a dish, pour the juniper oil over them and marinate the meat for about 4 hours with the lid closed.

Drain the chanterelles. Peel the shallots. Heat some vegetable fat in a frying pan on 3 or possibly automatic cooking zone 9-12, add the shallots and steam on 1 or possibly automatic cooking zone 3-4 with closed lid for about 8 minutes, add the chanterelles and steam for another 10 minutes.

Remove the meat from the marinade, dab dry and brown all over in the hot vegetable fat. Add the shallots and chanterelles. Pour in wine and clear soup, add remaining crushed juniper berries and cook on 1 or automatic cooking zone 3-4 for about 12 minutes. Remove fillet, wrap in foil and set aside. Sprinkle the sauce binder into the shallot-chanterelle sauce, bring to the boil briefly and season to taste.

To serve, cut the duck breasts diagonally into finger-width slices and arrange on four plates with the shallot-chanterelle sauce. Bring to the table garnished with thyme.

As a festive Christmas menu – orange and Moravian soup – trout mousse

– Duck breast fillet with sc

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