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recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
recipe, maison d’hôtes, vin, table d’hôtes, aude, corbieres, wine, b&b
The recipe of the duck breast
Spring evening between two weathers, the opportunity to enjoy the beautiful fireplace of the Domaine du Soleil Couchant, before preparing at the last moment the succulent duck meat. Preceded by a foie gras with the sublime wine jam of Beatrice, everything is fantastic!

The duck breast with red Sauvine with thyme of scrubland

A fantastic duck breast, from those we enjoy in the Aude, the Domaine du Soleil Couchant’s way: simple, quick and subtle flavors waiting for you !

Shopping for 5/6 persons :

3 duck breasts about 400 g each

Salt, pepper

A pot of Sauvine (Wine jam) about 100ml

Side dish: figs and Potato gratin

You will find Red Sauvine with thyme of scrubland in good gourmet food or local products shops, or in your favorite Vineyard.

Fresh figs during the season or jar of 700ml of figs cooked in wine (the same as Sauvine to find them).

Preparation : 5 mn (cooking : 15 mn)

This seemingly simple recipe must be followed carefully: you have to deal with the cooking time depending on the size of breasts and cooking choices of the guests.

Make incisions in the fat of the breast about every 3-4 centimeters, salt and pepper on both sides.

Make sure that the potato gratin will have the proper temperature when the ducks breasts will be cooked.

In a dry pan (without fat), fry the whole duck breasts over high heat on the fat side for 10 mn, then reduce the heat to its half. Fry the other side in the pan for about 5 mn. Turn again and check the cooking with a knife (eventually, keep duck one breast for a different cooking) and increase the heat.

Then, take out the cooked fat and remove the duck breasts from the pan.

Now, deglaze over high heat with Sauvine making sure to incorporate it with the cooking juices and stop the fire.

Cut the duck breasts quickly in thin slices of 8 to 10 mm no more. Present on warm plates and serve immediately with the side dish. Serve the sauce in a gravy boat after having tasted it and adjust salt and pepper if needed.

Accompanied by a wine from Livinière le Minervois, and simply enjoy!

Thanks to Beatrice and Eric for opening to us the kitchen of their beautiful Guest House Le Domaine du Soleil Couchant.

Discover the other gourmet recipes of the Domaine du Soleil Couchant:

>> Fish in Mediterranean «Papillote»

>> The Foie Gras in Sea Salt

>> The creamy Mussels Soup with Saffron

Your opinions about The duck breast with red Sauvine with thyme of scrubland

Weather
Clear sky
  • Weather Saint André de Roquelongue

  • Clear sky
  • Temperature: 31 °C
Location of this weather station:
42.5 km South
Reported on:
Tue. 02/09/14 - 18:00
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