Duck breasts in red wine are a tasty and refined dish, typical of Italian cuisine. The duck is slowly cooked in a full-bodied red wine, enriched with the flavors of thyme and bay leaf. The resulting sauce is then thickened with potato starch, creating a delicious glaze. The duck breasts are served with buttered green beans and crispy fried potatoes.
Make cross cuts on the skin side of the duck breasts
Arrange them on a deep tray and drizzle with oil, wine, salt, and pepper mixed together
Add thyme and bay leaf and let marinate for a couple of days in a cool place
Heat a heavy-bottomed saucepan and place the duck breasts skin-side down
Cook over moderate heat for 7 minutes, turn them, splash with brandy, season with salt and pepper, and cook for another 4-5 minutes
Remove the duck breasts and keep them warm
Pour the filtered marinating liquid into the saucepan, dissolve the potato starch in it, and thicken for 5-10 minutes
Slice each breast thinly and drizzle with the sauce
Serve the duck breast with mashed potatoes
Pan
Wooden Spoon
Pot
Knife
Store leftovers in the refrigerator for up to 2 days
Main Dishes
Italy
| Energy (kcal) | 82.59 |
| Carbohydrates (g) | 2.25 |
| of which Sugars (g) | 0.2 |
| Protein (g) | 0.1 |
| Sale (g) | 0.01 |
