Duck breasts in red wine
Instructions
Carve with transverse cuts the skin side of the duck breasts.
Allineateli on a deep tray and decorate with oil, wine, salt and pepper mixed.
Add thyme and bay leaf and let it sit a few days in a cool place.
Heat a heavy-bottomed casserole and line duck breasts with the skin facing down.
Cook to moderate flame for 7 minutes, turn them over, spray them with brandy, add salt and pepper and cook 4-5 minutes.
Remove the duck breasts and keep them warm.
Pour into casserole dish soaking liquid filtrate, add the cornflour and thicken for 5-10 minutes.
Thinly slice each breast and sprayed with the sauce.
Thin sliced potatoes, a colander lined with slices, lean over another smaller strainer and FRY in hot oil.
Potato baskets filled with green beans with butter.
Serve the duck breast with potato baskets.
Ingredients and dosing for 8 persons
- 8 duck breasts of the same size
- 1/2 cup of olive oil extra virgin
- 1 glass of full-bodied red wine
- Thyme
- Laurel
- 1/2 cup of brandy
- 1 teaspoon of potato starch
- Salt
- Pepper
- For garnishing:
- Green beans
- Butter
- 5 potatoes
- Frying oil
- Salt