Duck Breast with Red Wine Sauce

Cut off the duck breasts in the same way. Set aside any leftover meat. Melt 50 g butter in a saucepan until golden brown, add carrots, onions, meat scraps and garlic, then reduce temperature. Slowly sauté, stirring, until golden brown.

Add paradeis pulp and extinguish with wine. Bring to a boil, add herb bundles and spices. Cook for 1 3/4 hours. Grind the sauce, pass it through a whisk and boil it to 3 dl of liquid. Add salt, season well with pepper and keep warm. In a skillet, sear duck breasts, skin side down, without adding fat. Lower temperature and cook for a total of 12 to 15 minutes, a little longer on the skin side. Score duck breasts crosswise without cutting through the skin, reserving the pan juices. Arrange on a platter and keep warm in the stove. Add the gravy to the sauce form, let it boil briefly, turn down to low heat and whisk in remaining butter, piece by piece.

Pour the sauce over the duck breasts and serve them on the spot. Serve with stewed pears.

Bernard Rigaudis recommends the same wine that you use for the sauce.

– Takes about : 02 h 05 min – Cooking time : 2 h – Preparation t. 5 min – Difficulty : Difficult – Price : Expensive

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste.

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