Duck Breast And Red Wine Sauce

Remove the duck from the oven to rest then slice on the diagonal.

Duck breast and red wine sauce. Stir well add the cornflour and water mix and cook for 10 minutes. Slice the duck breast and arrange onto plates with a slice of the dauphinoise and 1 half of the chicory. Deglaze the pan with the balsamic vinegar and red wine.

Transfer the breasts to a cutting board and set aside to rest for 5 minutes. Take off the heat and either pass the sauce through a sieve or blitz in a food processor. Season to taste with salt.

Divide among six warmed serving plates arranging the slices fat side up. Cook the beans in a pan of boiling water for 3 minutes. Using a sharp carving knife cut the duck breasts in half crosswise then cut each half into 1 4 inch slices.

Simmer for 5 minutes. Whisk in the remaining 1 tablespoon butter. You can make the mash potato especially or even better use left overs.

Add the wine stock and honey and powidła if using. Duck breast with a red wine pomegranate sauce talia bunting duck breasts pomegranate juice chicken broth shallot olive oil and 2 more japanese curry duck breast baby arugula salad with lemon balsamic vinaigrette parmigiano reggiano samuelthornhill94212. Preheat the oven to 180 c.

Dissolve potato starch in 2 tablespoons cold water then stir the mixture into the sauce. To make this you will need. Wash trim and spread the carrots over a baking dish with the mushrooms.