Duck breast with green beans recipe
Duck Breast with Green Beans recipe
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|300 g||cherries, pitted and halved|
|600 g||duck breast|
|3 sprig(s)||savory, leaves stripped off|
|800 g||fresh green beans, trimmed|
|salt and freshly ground black pepper|
|150 ml||dry red wine|
Crosswise carve the skin of the duck breasts with a sharp knife. Season with salt and pepper. Preheat the oven to 180°C.
Place the duck breasts skin side up into a casserole dish and roast for 5-8 minutes until crispy. Reduce the heat to 125° and roast for another 10-15 minutes to the doneness you like.
In the meantime cook the beans in salted water for 8-10 minutes, then drain.
Remove the duck breasts from the heat and wrap with aluminium foil. Allow to stand for 5 minutes.
Pour the wine into the casserole dish and cook stirring, to loosen the juices. Transfer into a saucepan. Add the cherries and bring to a boil. Reduce the heat. Season to taste with salt, pepper and sugar. Mix together the cornflour and some water, stir the mixture into the cherry sauce and simmer for 5 minutes.
Melt the butter and sauté the onions until golden. Add the beans and savory leaves and cook until hot again. Season to taste with salt and pepper.
Carve the duck breasts and serve together with the cherry sauce and the beans.
ca. 30 min
Cooking / Baking Time:
ca. 30 min
ca. 5 min
Grade of difficulty:
Calories per portion:
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