Recipe with FRUCHTSTOFF
Redcurrant Sauce for Duck Breast
FRUCHTSTOFF Redcurrant brings a fine tartness and fruity note to the sauce, which pairs wonderfully with rich duck breast. Quick to make and without a long reduction.
⏱ Prep 15 min · Cooking time 15 min · Total 30 min · 4 servings
Ingredients
- 4 tbsp FRUCHTSTOFF Redcurrant
- 1 small shallot
- 150 ml full-bodied red wine
- 200 ml poultry stock
- 1 tbsp butter
- 1 tsp cornflour
- 1 sprig of thyme
- Salt, pepper
Method
- Finely dice the shallot and sauté gently in the butter over medium heat until translucent.
- Deglaze with red wine and add the sprig of thyme. Simmer uncovered for about 5 minutes.
- Pour in the poultry stock and simmer for a further 5 minutes.
- Stir in the FRUCHTSTOFF Redcurrant and dissolve.
- Mix the cornflour smoothly with 2 tbsp cold water, add to the sauce and bring briefly to the boil while stirring until it thickens slightly.
- Remove the thyme and season to taste with salt and pepper.
- Serve the sauce with pan-fried duck breast.
Nutritional values per serving (approx.): 130 kcal · Fat 4 g · Carbohydrates 12 g · Protein 2 g
Tip: Just as delicious with venison or lamb fillet. For an extra-smooth sauce, pass it through a fine sieve before serving.
Fruit spread used: View FRUCHTSTOFF Redcurrant in the shop →