Duck breast with cumberland sauce

Roasted duck breast, marinated, served thinly sliced with fruit sauce.

Ingredients:

400 g duck breast and skin four-color crushed pepper salt For marinade: 400 ml red wine 70 g red wine 70 g red wine cranberries 30 g honey 4 cl cognac or brandy lemon and orange peel salt For the sauce: 200 g of currant jam 100 g cranberries 15 g spicy mustard (Dijon) 1 tsp Worcestershire sauce 1 teaspoon orange juice lemon juice

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salt

Procedure:

1. Salt and season the duck breasts with ground pepper and cumin, sear them first on the skin side (sear for about 2 minutes), then on the other side (the breasts must not be completely cooked through), then let them rest
2. Prepare the marinade; mix all the ingredients for the marinade together and place the breasts in the marinade so that they are completely submerged, marinate for at least 12 hours
3. Prepare the sauce from wine, add orange zest, jam, cranberries, mustard and ginger, let it simmer for 10-15 minutes, finally season the sauce with Worcestershire sauce, lemon and orange juice, add salt to taste
4. Remove the duck breasts from the marinade, slice thinly, pour the sauce over them and serve with fresh bread.

Recommendation:

As an additional side dish, you can serve, for example, glazed onions.