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Sliced fillet of duck with red wine sauce "Pinot Noir"

Sliced fillet of duck with red wine sauce
Main Ingredient: Poultry Duck

Course: Various Main Dishes

Yield:

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Sliced fillet of duck with red wine sauce "Pinot Noir" ingredients

  • 1 kg Duck breast (Magret de Canard)
  • 1 seasoning (salt+pepper)
  • 50 g butter, clarified
  • 1⁄2 dl Cognac ***
  • 5 dl Wine, red "Pinot Noir"
  • 1⁄2 Duck brown stock
  • 50 g Butter, cooking

Cooking Sliced fillet of duck with red wine sauce "Pinot Noir"

1. SEASON MEAT BROWN MEAT EVENLY ON ALL SIDES ON A HIGH HEAT 250°C PUT IN OVEN FOR 5 MINUTES AT 180°C REMOVE MEAT AND KEEP WARM DRAIN EXCESS FAT ADD COGNAC AND FLAME DEGLAZE WITH THE PINOT NOIR BRING TO BOIL AND REDUCE ADD DUCK BROWN STOCK AND REDUCE TO DESIRED CONSISTANCY WHISK IN BUTTER FLAKES ADJUST SEASONING CARVE MAGRET AND ARRANGE ON TOP OF SAUCE.


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