Wild duck

Wild duck meat

Wild duck meat is European game. Imagine a forest so deep that it is still untouched by civilization. Imagine the geographical heart of Europe, covered with trees and grass.

Products

Nutritional information

Nutritional values		Per 100g
KJ-Kcal		515/123
Proteins		20
Carbohydrates		0
Fats		4

Recipes

Wild duck as a classic dish in a sauce of pepper and red wine

Difficulty : Easy

Cooking time : Approximately 30 minutes

Ingredients 4 persons

1 tablespoon olive oil
4 duck breasts
4 shallots, chopped
10 black peppercorns
1 sprig of thyme
1 bay leaf
500 ml red wine
250 ml chicken stock
10 g butter
1 teaspoon crushed black peppercorns

Tip

In this recipe I have chosen a skinless duck breast. If you leave it on, you have to pierce it with a fork. Then you get a nice crispy crust. Take good quality wine, because it plays the leading role in this recipe.

Preparation

Preheat the oven to 200 °C.
Heat the oil in a frying pan, add the duck breasts and fry over a medium heat for about 5 minutes until crisp and brown. Turn them over and brown the other side for about 3 minutes and place on a baking sheet. Save the liquid from the skillet for the sauce.
Bake the duck breasts for about 15 minutes until done, remove from the oven, cover and make the sauce in the meantime.
Put a pan on medium heat, add 1 tablespoon of the remaining liquid from the frying pan and let the shallots soften in it for 3 minutes.
Add peppercorns, thyme, bay leaf and red wine. Bring to a boil and cook over high heat for 5 minutes or until almost dry.
Add the stock, bring back to a boil and scrape up any residue from the bottom. Strain the sauce, put the pan back on the heat, add the butter and black pepper and heat the sauce until the butter melts.
Pour the sauce over the duck breasts and serve with steamed green vegetables.

Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.