Sauce for Duck Breast
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
1. Duck Breast Sauce, so the quick Sauce succeeds
Since the carcasses for the following sauce cooking are missing with the duck breast roast, another solution must be found for a quick sauce to the duck breast. Here are my simple suggestions:2. Duck Sauce à l`Orange – Duck with Orange Sauce
Peel an 0range and prepare orange filets, collect the juice. Remove the crispy roasted duck breast from the pan and keep it warm wrapped in aluminium foil. Remove half of the duck fat from the pan. Deglaze the rest of the set + duck fat with some white wine and orange juice and reduce by half. Season to taste with salt and pepper and mix with a little butter. The butter is additional fat, but makes the sauce soft and pleasant on the palate. Heat the orange fillets in the sauce shortly before serving.
3. Duck Sauce with Roast Juice and Veal Stock
Remove the duck breast from the pan and let it rest briefly in aluminium foil. Pour a glass of veal stock into the pan and reduce to the desired consistency. Whip with butter and thicken, season with salt and pepper, serve quickly.4. Duck Breast with Roast Juice and Stock Cubes
A tricky thing because I’m chatting out of the big bag of tricks here: Take the duck breast out of the pan and let it rest in aluminium foil. Deglaze the frying set with 150 ml strong red wine, add 40 g butter, add 1/2 chicken stock cube or gravy cube crumbled, season with salt and pepper and boil down to the desired consistency.
5. Duck Breast with Cream Sauce
Remove the duck breast from the pan and let it rest briefly wrapped in aluminium foil. Deglaze the set with 80 ml dry white wine, add 150 ml cream and 40 g butter and 1/2 piece chicken stock cubes crumbled, season with salt and pepper and reduce to the desired consistency. This sauce can be refined with truffle oil, porcini mushrooms, fried mushrooms, morels and green asparagus tips, peppercorns and a little cognac or modified as desired.6. Duck Breast with Honey-Soy Sauce
Now it’s off to an exotic start: Remove the duck breast from the pan and let it rest briefly in aluminium foil. Add a tablespoon of honey to the pan. Leave to caramelize at high heat. Deglaze with 80 ml dry white wine and add a small piece of ginger. Reduce the sauce to the desired consistency. Season with soy sauce and young onions cut into fine strips and some chilli. Tip: If you don’t like honey, use brown sugar for the preparation.