»PN« Pinot Noir dry – Großes Geweih

Ingredients

• 2 piecesBarbarie duck breasts
• 200 gSour cherries (pitted)
• 200 mlPoultry stock
• 2 piecesShallots
• 2 tbspBalsamic vinegar
• 1 tbspHoney
• 3 piecesThyme sprigs
• 400 gSchupfnudeln (potato dumplings)
• 40 gCold butter
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Score the skin of the duck breasts in a crosshatch pattern with a sharp knife, being careful not to cut into the meat.
2. 2Place the duck breasts skin-side down in a cold pan and fry slowly over medium heat for about 8-10 minutes until the fat has rendered and the skin is crispy.
3. 3Turn the meat over, sear the flesh side for 2 minutes, and then finish cooking in the oven at 100 degrees Celsius for approximately 15 minutes.
4. 4Meanwhile, finely dice the shallots and sauté them until translucent in the remaining duck fat in the pan.
5. 5Deglaze with balsamic vinegar and poultry stock, reduce the liquid by half, then add the cherries, honey, and thyme.
6. 6At the same time, pan-fry the Schupfnudeln in a separate skillet with a little butter over medium heat until golden brown and crispy.
7. 7Whisk the cold butter into the sauce to emulsify it, season to taste with salt and pepper, and serve the sliced duck breast with the accompaniments.