Discover the perfect recipe to wow your guests at the end-of-year celebrations: a succulent duck breast deglazed with Nuits-Saint-Georges wine jelly . This elegant and deliciously flavorful main course is the perfect combination of the tenderness of the duck and the depth of the wine jelly, creating an absolutely irresistible blend of flavors.
Ingredients:
(Recipe for 4 people)
2 Duck Breasts
1 Jar of Nuits Saint-Georges Wine Jelly
1 kg of sweet potato
70g of butter
500g of chanterelles
2 cloves of garlic, minced
1 sprig of parsley, chopped
Process:
1. Peel and cut the sweet potatoes into pieces.
2. Cook them in boiling salted water until tender (about ten minutes).
3. Drain the sweet potatoes. Mash them and add the butter. Season with salt and pepper.
4. Score the skin of the duck breasts. Season with salt and pepper.
5. Cook skin-side down in a hot pan for 6 minutes, then turn over and cook for another 4 minutes. Remove excess fat from the pan. Place the duck breasts in a dish.
6. In the same still hot pan, deglaze with 3 tablespoons of Nuits-Saint-Georges jelly.
7. Start by slicing the two garlic cloves. Clean the chanterelles if they are fresh.
8. Sauté the chanterelles in olive oil for 6-7 minutes. At the end of cooking, add the minced garlic and parsley.
9. Slice the duck breasts and return them to the cooking pan. Cook for 1 to 2 minutes with the wine jelly.
Bon appétit and happy holidays!
