Duck breast with red wine butter


Total time: 40m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 778 Kcal, 44g Protein, 4g Carbohydrates, 64g Fat


Ingredients

  • Red wine sauce
  • 2 shallot, finely chopped
  • 3 dl red wine (e.g. Tre Roveri Pico Maccario Barbera D'Asti Superiore DOC)
  • 2 tbsp dark sultanas
  • 1 cinnamon stick
  • Red wine butter
  • 0.75 tsp allspice d'Espelette
  • 0.5 tsp salt
  • 100 g butter, soft
  • Duck breasts
  • 4 duck breasts (each approx. 280 g), score the fatty layer with a crisscross pattern
  • a little pepper
  • 0.5 tsp salt

View these products

Instructions

  • Red wine sauce

    Bring the wine to the boil with the shallots, sultanas and cinnamon stick. Turn down the heat, reduce to a syrupy consistency (approx. 3 tbsp), stirring occasionally, leave to cool, remove the cinnamon stick.
  • Red wine butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the reduction, season. Place the red wine butter on a piece of cling film, shape into a roll, refrigerate.
  • Duck breasts

    Charcoal/gas/electric grill: Season the duck breasts, grill over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side.
  • Note:

    Piment d'Espelette is a chilli powder from the Basque country. It is available in larger Coop supermarkets and speciality stores. Replacement: sweet paprika.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home