- Ingredients
- duck breasts (with skin)
- 500 gram
- wine(red)
- 300 ml
- game stock
- 150 ml
- salt
- 1 pinch
- pepper
- 1 pinch
- sugar
- 1 pinch
- dijon mustard
- 1 tablespoon
- leeks
- 750 gram
- Full ingredient details
- Timing
- Preparation Time:
- 5 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 30 minutes
- This recipe:
- Serves:
- 4
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- 37 times
- Saved:
- 4 times
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- This recipe by:
- petra
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duck with leek and red wine sauce
Ingredients
| duck breasts (with skin) | 500 gram | |
| wine(red) | 300 ml | |
| game stock | 150 ml | |
| salt | 1 pinch | |
| pepper | 1 pinch | (freshly ground) |
| sugar | 1 pinch | |
| dijon mustard | 1 tablespoon | |
| leeks | 750 gram |
Preparation
- Cut x-shaped cuts into the duck breast (2 pieces of 225 gram per piece). Cut the leek into pieces of approx. 5cm.
- Bring to boil the wine and the game stock, and leave to simmer until reduced to half of the volume. Season to taste with salt, pepper, sugar, and mustard.
- Cook the leek in boiling water until ready.
- Meanwhile, fry the duck for approx. 6 minutes on the side with the skin. Then turn and fry for another 2 minutes. Remove the meat from the pan, cover with aluminum foil, and leave to rest before before slicing it.