Duck Breasts in Red Wine

Name: Duck Breasts in Red Wine
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Italia
Ingredients: 8 Duck Breasts of the Same Size; as needed Extra Virgin Olive Oil; 1 glass Full-bodied Red Wine; as needed Thyme; as needed Bay Leaf; as needed Brandy; 1 teaspoon Potato Starch; as needed Salt; as needed Pepper; null For Garnish:; as needed Green Beans; as needed Butter; 5 Potatoes; null Oil for Frying:; as needed Salt

@tuduu

Category: Main courses

Duck breasts in red wine is a tasty and refined dish, typical of Italian cuisine. The duck is slowly cooked in full-bodied red wine, enriched with thyme and bay leaf aromas. The resulting sauce is thickened with potato starch, creating a delicious glaze. The duck breasts are served with buttered green beans and crispy fried potatoes.

Difficulty: Difficult

Cooking time: 40 minCooking: 40 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Duck breasts of the same size8
Extra virgin olive oilas needed
Full-bodied red wine1glass
Thymeas needed
Bay leafas needed
Brandyas needed
Potato starch1teaspoon
Saltas needed
Pepperas needed
For garnish:
Green beansas needed
Butteras needed
Potatoes5
Oil for frying:
Saltas needed

Purchasable products

Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

1 product

£ 19.01

Truffle Butter 80g - artisanal specialty

1 product

£ 8.51

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 11
Score the skin side of the duck breasts with crosswise cuts
STEP 2 OF 11
Arrange them on a deep tray and drizzle with mixed oil, wine, salt, and pepper
STEP 3 OF 11
Add thyme and bay leaf and let rest for a couple of days in a cool place
STEP 4 OF 11
Heat a heavy-bottomed saucepan and place the duck breasts skin side down
STEP 5 OF 11
Cook over moderate heat for 7 minutes, turn them, sprinkle with brandy, salt, pepper, and cook for 4-5 minutes
STEP 6 OF 11
Remove the duck breasts and keep them warm
STEP 7 OF 11
Pour the filtered marinating liquid into the saucepan, dissolve the potato starch in it, and thicken for 5-10 minutes
STEP 8 OF 11
Thinly slice each breast and drizzle with the sauce
STEP 9 OF 11
Thinly slice the potatoes, line a strainer with the slices, place another smaller strainer on top, and fry in hot oil
STEP 10 OF 11
Fill the potato baskets with buttered green beans
STEP 11 OF 11
Serve the duck breast with the potato baskets

Suggestions

Pan
Wooden Spoon
Pot
Knife

General Information

Storage notes

Store leftovers in the refrigerator for up to 2 days

More information

Main dishes

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	155.49
Carbohydrates (g)	0.69
of which Sugars (g)	0.01
Fat (g)	7.82
of which Saturates (g)	2.42
Protein (g)	20.5
Fiber (g)	0.06
Sale (g)	0.1

Proteins
20.5g·71%
Carbohydrates
0.69g·2%
Fats
7.82g·27%
Fibers
0.06g·0%