Duck Breast With Crème De Cassis Recipe
Delicious duck breasts with a reduction sauce, served with mashed celery and potatoes cooked in lemon juice—perfectly tender and flavorful!
Keywords
- hearty
- Meat & Poultry
- easy
- Meat
- Poultry
- Vegetables
- Potatoes
Ingredients
- 1 Celeriac (approx. 800 g)
- 300 g Potatoes
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp salt, pepper
- 1 Shallot
- 1 TABLESPOON + 100 g + 50 g cold butter
- 300 ml Red wine
- 2 Duck breast fillets (approx. 350 g each)
- 100 ml Crème de Cassis (currant liqueur)
- 1-2 TABLESPOONS black
- 7-10 Tbsp Currants
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