Juicy duck served with mild, fragrant, wine-plum sauce and mashed potatoes.
recipe,photo-recipe,duck breast,plum jam,dry red wine,Duck,Gluten-Free
No. of servings
Put them in a hot dry pan with the skin down, cover and fry for 12 minutes.
Uncover, turn over and fry for 6 minutes from the other side.
Put the roasted meat into a baking dish, add juice from the frying, cover and let it simmer briefly in the hot oven for 10 minutes.
sugar granulated 2 oz (60 g)
Let the sugar caramelize.
plum jam 4.25 oz (120 g)
Add jam, ...
... wine, sprinkle with spices and add honey. Cook on low heat for about 30 minutes.
unsalted butter 1 tbsp
Stir a piece of butter into the sauce.
Pour the sauce in the appropriate amount on a plate and put sliced portions of duck breast on it. You can serve with mashed or roasted potatoes.