Verrote Eendenborst Recipe
Tygo Drieshen
over 1 year ago
A delicious and flavorful dish featuring tender roasted duck breast.
Cooking Time
30 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
400
Protein
40g
Fat
25g
Sat Fat
8g
Carbs
2g
Chole
120mg
Fiber
0g
Sugar
0g
Sodium
500mg
Ingredients
- 2 duck breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup red wine
- 1 cup chicken broth
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 sprig fresh thyme
Instructions
- Preheat the oven to 400°F (200°C).
- Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
- Season the duck breasts with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Place the duck breasts skin-side down in the skillet and cook for 5 minutes, or until the skin is crispy and golden brown.
- Flip the duck breasts and cook for an additional 2 minutes.
- Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the duck breasts reach an internal temperature of 135°F (57°C) for medium-rare.
- Remove the skillet from the oven and transfer the duck breasts to a cutting board to rest.
- While the duck breasts are resting, prepare the sauce.
- Place the skillet back on the stovetop over medium heat.
- Add the red wine, chicken broth, minced garlic, and fresh thyme to the skillet.
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has reduced by half.
- Remove the thyme sprig and whisk in the butter until melted and incorporated.
- Slice the rested duck breasts and serve with the sauce.
- Enjoy!
How does this recipe look?
Find your next favorite recipe with AI