Moms Cookbook

Entenbrust mit Honig-Schalotten

Seared duck breast finished low and slow in the oven, with a sweet-sour honey, red wine, port and balsamic shallot sauce. Serves 2.

Makes
2 servings

Instructions

  1. Score the fat side of the duck breasts diagonally with a sharp knife (or a Stanley knife), making sure you don't cut into the meat. Let them come to room temperature.

  2. Sear fat side down in a pan without fat. Turn and sear the other side too. Season, then let them finish cooking at 80-90 °C for about 20 minutes, either on an ovenproof dish or on the rack. If you use the rack, put a baking tray underneath to catch the fat.

  3. If you use onions from a jar, start the sauce now; with fresh shallots, start the sauce before searing the meat.

  4. Heat the clarified butter in a small pot and fry the shallots until soft and translucent (skip this with the grilled onions from the jar). Add the honey, red wine, a splash of port and the balsamic vinegar and reduce a little over high heat.

  5. Pour in the stock and reduce a little again. Season with a little stock powder if needed and thicken with a little sauce thickener.

  6. Cut the duck breasts diagonally into not too thick slices and add the juices that run out to the sauce. Serve with fried potatoes or whatever you like.