Roasted Duck Breast with Carrots, Red Wine Sauce and Potato Slices — Friall
Sear duck breasts until crispy skin, then roast to perfection. Enhance with a rich red wine reduction for a delicious main course.
Ingredients
- Duck breast 5 pcs
- Salt and pepper
- Rosemary 1 sprig
- Red wine 1 bottle
- Sugar 100 g
- Chicken broth 500 ml
- Butter 50 g
- Carrots 200 g
- Shallots 100g
- Blossoms
- Oil 50 ml
- Potato slices 500 g
- Sunflower oil 500 ml
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