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.
Score the skin side of the duck breasts with crosswise cuts
Arrange them on a deep tray and drizzle with mixed oil, wine, salt, and pepper
Add thyme and bay leaf and let rest 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, sprinkle with brandy, salt, pepper, and cook for 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
Thinly slice each breast and drizzle with the sauce
Thinly slice the potatoes, line a strainer with the slices, place another smaller strainer on top, and fry in hot oil
Fill the potato baskets with buttered green beans
Serve the duck breast with the potato baskets
Pan
Wooden Spoon
Pot
Knife
Store leftovers in the refrigerator for up to 2 days
Main dishes
Italia
| 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 |
