Duck breast with hazelnut potatoes and grape sauce

Ingredients for Duck breast with hazelnut potatoes and grape sauce

Instructions for Duck breast with hazelnut potatoes and grape sauce

To prepare the Duck breast with hazelnut potatoes and grape sauce recipe, please follow these instructions:

Roast duck breast:
Spice on the skinside with salt / pepper. Stiff at high heat with skinside first approx. 8 min. Turn around and fry approx. 6 min. Put in stanniol while preparing the sauce.

Vindruesauce:
Half-grained sweet grapes are cooked in the eggfill Add cream (possibly vinegar / English sauce). Boil up.

Hazel baked potatoes:
The amount of potatoes depends on how much to make, but in general 250-400 g. Potato must be used. person. Keep in mind that the potatoes fade some while baking. The potatoes are peeled and cut. The incisions must be approximately ½ cm. distance. The narrower the cut, the better the result. In addition, the cuts must go almost through the potato.

Oil Mixture:
Mix the oil with plenty of salt and peppers, possibly. garlic. The mixture must be fairly firm, but no more than it can still be lubricated on the potatoes.

The potatoes are brushed with the mixture and must be well covered on all sides. The oven must be preheated to 200 degrees C. Alm. oven. The potatoes must roast for 40 minutes or until they are very golden.