User Manual

Poultry and meat 127
Duck breast in a honey and balsamic vinegar sauce [Index: ]
MCRC00916425_BO_Entenbrust_in_Honig_Essig_Sauce-011_F39MCRC00920132_SE_Entenbrust_in_Honig_Essig_Sauce-014MCRC00916901_NF_Entenbrust_in_Honig_Essig_Sauce-016_RZ1PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry
For 4 servings
Wire rack, large roaster
DUCK:
750 g duck breast fillet, 4 small or 2 large fillets
Salt
Pepper, freshly ground
SAUCE:
200 ml duck stock from a jar
200 ml cream
100 g crème fraîche
2-3 tbsp honey
2 tbsp white balsamic vinegar
Salt
Pepper, freshly ground
Per serving
685 kcal, 5 g carbs, 57 g fat, 39 g protein, 0,4 BU
PREPARATION
1. Rinse the duck breast fillets briefly under cold water and pat dry with kitchen towel. Score the fat
with a criss-cross pattern using a sharp knife. Rub with salt and pepper. Place the fillets onto the wire
rack with the skin facing up and roast as indicated. Turn after approx. 10 minutes and roast for a
further 5 minutes.
2. Stir together the duck stock, cream, crème fraîche, honey and balsamic vinegar and season
generously. Reduce for approx. 10 minutes in a saucepan on the hotplate and then add to a shallow
roaster.
3. After approx. 15 minutes' roasting time, remove the duck breast fillets from the oven, place into
the sauce with the skin side facing upwards and roast until done.
4. Keep the duck breast fillets warm for a while after roasting. Season the sauce once again. Cut the
duck breast fillets open and serve with the sauce.
Setting procedure:
Circo-roasting
200 °C
Roasting time: 15 minutes
then
Roaster without lid on the wire
rack
Roasting time: 10 minutes