2 gum. duck breast (350-400 g. each)
salt, pepper
4 sprigs of fresh thyme
6 onions stews
250 ml dry wine
400 ml duck or chicken broth
2 tsp. red gooseberry jelly
1 -2 tbsp. thickener for dark sauce
Wash and dry the meat. Remove the fat and hard fibers from the side of the search. With a sharp knife we give a cross to Petsa, without injuring the searcher.
Preheat oven to 200 ‘C (180 “C in the air oven). Season the breasts with salt and pepper and put them without butter in an oven pot or fireproof pan.. Saute them on the skin side for 5 minutes, turn them over and sauté them well 2-3 minutes on the search side. Put them in the oven and bake them for approx. 18 minutes.
Wash the thyme, shake it to dry and cut the leaves. We keep a few leaves for garnish. Peel the onions and cut them into slices. Remove meat, wrap it in foil and leave to stay ca.. 10 minutes. Remove the fat from the surface of the juice, leaving approx. 2 tbsp
Saute the remaining onions in the fat and simmer with the wine and broth.. Add the thyme and jelly and bring to a boil, we boil them 8-10 minutes to drink half the juice. Sprinkle with baking soda, boil a little and season. Remove the breasts from the foil and pour the juice into the sauce. Cut the meat into slices, place them on the plates and garnish with a little thyme. Serve with salad and mashed potatoes.
For 4 servings
preparation time: ca.. 20 minutes (without sautéing, baking and cooking)
Per portion: ca.. 450 kcal / 1890 kJ, 45 g. Ref., 23 g. glosses., 13 g. aq.
