Duck Breast with Port Wine Sauce

1. put the washed, well drained currants in 3 soup spoons of port wine. Marinate for 1 hour.

2. score the fat layer of the duck breasts with a sharp kitchen knife (do not cut so deep that you damage the meat!).

Heat a frying pan on the kitchen stove until hot. Put in the duck breasts, fat side down. Reduce the heat a tiny bit and roast the pieces of meat for 4 min. Turn and roast on the second side for 6 min.

Remove the breasts and place them on a plate. Remove the layer of fat as desired. Sprinkle salt and pepper over the meat and keep warm with the lid closed.

Drain the fat from the pan and boil off the drippings with the remaining port. Add the currants along with the port to the roasting pan and steam briefly until soft. Season with cinnamon and cayenne pepper. Add the jelly and melt in the sauce. Pour in the whipped cream, stir and cook the sauce a little bit. Season with salt. In the meantime, add the gravy to the sauce.

Cut the duck breast with a sharp kitchen knife diagonally into slices of about 5 mm thickness. Pour a layer of sauce onto warmed plates and arrange the pieces of meat on top. Serve the remaining sauce separately.

Serve: Corn cakes, spinach

Suggested drinks: Beaujolais

substitute.

Instead of cinnamon you can also use a little nutmeg. Durc

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