Duck with red wine sauce recipe
Duck with Red Wine Sauce recipe
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|3||duck breast fillets|
|200 g||shallots, peeled and finely chopped|
|300 ml||red wine|
|4 tsp||red wine vinegar|
|salt and pepper, to taste|
Season the duck breasts with salt and pepper. Place in a dry pan, skin side down and roast over medium heat, turning occasionally, to the doneness you like and until the skin is golden and crispy. Keep warm.
In a saucepan, sauté the shallots in a knob of butter until lucent. Deglaze with red wine and vinegar and cook until reduced to half. Whisk in cold butter in small pieces until the sauce has thickened. Season to taste with salt, pepper and a pinch of sugar.
Cut the duck breasts into thin slices and serve with the sauce.
ca. 15 min
ca. 20 min
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