Tipsy duck breast with root vegetables Background: Ina provided makes hats with your project "4 Recipes - a Month" project. It's about nachzukochen 4 new recipes per month from existing cookbooks. Since I would like to join me, because I buy cookbooks and a passion to read them quite busy. Sometimes I cook and then a few things to, but often there are also the frozen standard recipes. I would like to change and try out at least 4 new recipes a month.
So today my first post:)
I have my tipsy Duck breast from my new cookbook by Nicole Stich "Delicious Days" picked out. More for the grill maker than me, because I do not like meat like (not really - except sometimes turkey or chicken). I wanted to make him happy and I have also tasted the vegetables well. :) The recipe I've modified it a bit ...
Ingredients:
duck breast:
1 organic orange
1 onion
1 / 2 l chicken stock
1 / 2 l red wine
2 bay leaves
2 tablespoons brown sugar
1 tbsp balsamic Balsamic
1 / 2 teaspoon black peppercorns
2 duck breast fillets with skin
fine sea salt
freshly ground black pepper
1 tablespoon cold butter
vegetables:
1 large carrot
1 leek
2 tablespoons butter
1 pinch fine sea salt
Preparation:
Orange hot wash and cut into finger-thick slices. Onion in half and the cut surfaces at high heat without fat in a large pot roast, to show the first dark places. Pour in the broth and wine. Orange slices, bay leaves, sugar, vinegar and peppercorns to give. Bring to boil and minutes on medium heat about 10. let simmer.
prepare in time the duck breasts: Wash fillets and pat dry, if necessary, remove the remaining quills with tweezers. Carefully remove the skin, thereby possibly help out with a knife (but do not cut into meat). Peeled skin into finger thick slices, then cut into cubes and in a skillet over medium heat until golden brown and crispy miss. The duck cracklings Drain on paper towels.
Reduce heat the red wine broth so that it no longer cooks, then the duck breasts and inserting in min below the boiling point 8-10. Pull until done. Remove, put it in aluminum foil and let rest briefly. Red wine pour broth through a sieve and collect. Remove about 300 ml and boil vigorously in a small saucepan over high heat by half. Then the sauce with salt and pepper, stir in the butter into small pieces.
carrots and leeks into thin sticks / strips. (Before, of course, clean everything thoroughly and peel!) Melt the butter in a saucepan and sauté the vegetables with a low to medium heat for 5-8 minutes until it still has a little bite. Season with salt and keep warm.
the duck breast into thin slices (mine were a little too thick) with a brief description in the sauce, then serve with the vegetables and the crispy duck cracklings.