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Source: The Castlebar von Pexels

Simple dark sauce with duck breast

All our guests always ask me how I make my dark sauce for duck breast. The combination of cooked red wine, juicy, tender shallots, fresh thyme and a pinch of sugar gives the sauce a balanced, deep and sweet note. The addition of a good duck stock enhances the festive flavor of this sauce.

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Ingredients

number of servings
4
  • 750 ml Of a good red wine Added to
  • 4 shallots Added to
  • 3 Bunch fresh thyme Added to
  • 1 Tablespoon sugar Added to
  • 750 ml Duck broth Added to
  • salt and pepper to taste Added to
  • 2 Tablespoon cold butter Added to
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Directions

30 min.
1. Step

Peel and finely chop the shallots.

2. Step

Caramelize the sugar in a pan. When the sugar has turned a nice golden brown color, add the diced shallots and glaze, stirring constantly. Pour over the red wine and add the thyme. Simmer over a medium heat for about 20 minutes to allow the flavors to develop properly. Then add the duck stock. Stir well again and simmer for a further 10 minutes. Finally, stir in the cold butter until it has completely melted. This gives the sauce a velvety consistency. Season the dark sauce for duck breast with salt and pepper and serve immediately.

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