Duck breast on red wine shallots with green pepper

185 0

60 minutes

light

1.: Put shallots in a saucepan, with Cover the water and bring to the boil. Simmer for 1-2 minutes, pour onto a sieve and quench under cold water. Peel the shallots. Heat the oil in a pan, fry the shallots briefly and season with a little salt and pepper.
2.: Pour in the stock and red wine, add the honey, peppercorns and red wine vinegar and bring to the boil. Simmer without lid for about 20 minutes. Wash the duck breast, pat dry and cut the skin into a diamond shape with a sharp knife.
3.: Rosemarywash and drain. Heat an ovenproof pan and place the duck breasts skin-side down in the pan. Approx. Fry for 5 minutes over high heat until the skin is golden brown.
4.: Turn the duck breast and fry on the meat side for about 5 minutes. Season the duck breast with salt and pepper, add the rosemary sprigs and fry in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 15 minutes.
5.: Take the duck breast out of the pan and let it rest for about 5 minutes. Degrease the stock and pour the stock over the shallots. Cut the duck breast into slices and serve warm or cold with the red wine shallots in small spoons or on a platter.
6.: Serve garnished with rosemary.