DUCK BREAST WITH WHITE WINE SAUCE

PREPARATION 180MIN

SERVES 5 SERVINGS

NIVEL EASY

INGREDIENTS

• 4 to 6 VG duck breasts

• 500ml dry white wine

• 200ml wine vinegar

• 2 small red onions (finely chopped)

• 2 tablespoons sugar

• Salt, cayenne pepper

• 240g unsalted butter


PREPARATION METHOD

In a heavy-bottomed saucepan, add the white wine, vinegar, sugar, red onions, a pinch of salt and cayenne pepper. Boil until reduced by half. Set aside. Preheat the oven to maximum heat (250 °C to 300 °C). 

Place the breasts (the fatty part against the metal) in a large, very hot frying pan. Let them brown and melt the fat slightly. Turn and cook for another 2 minutes. Season with salt and pepper. Place the breasts on a baking sheet and finish cooking in the oven for 10 to 12 minutes (they should be pink because overcooked meat becomes dry and too firm). Remove the breasts and keep them warm.

Put the sauce back on the heat, add a pinch of sugar and let it reduce by half again. Cut the breasts into slices and arrange on plates (or platters), keeping them warm. Then add the butter (cold and in pieces) to the sauce and whisk vigorously over a high heat until you obtain an unctuous, brown and transparent sauce. Cover the breasts with this sauce and serve immediately. Serve with Gratin Dauphinois


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