Aldi Duck Breast with Estragon Sauce - Simply Made

Time

Total preparation time: 30 min.

In Tiefkühle near Aldi are these duck breasts. You have not married yet? Here's a recipe that strengthens your reputation as a master chef:

ingredients

  • 1 Aldi duck breast (good for 2 persons)
  • 1 cup whipped cream 200 ml
  • tarragon
  • Seasoning (e.g., clear vegetable stock)
  • Classic roux from Mondamin
  • Pepper salt
  • Spaetzle, wide noodles or whatever your heart desires

preparation

  1. After thawing you have to remove the so-called silver skin with a hellish sharp, pointed knife, on the meat side of the duck breast. If you let it go, the piece of meat will crumble when fried and can become tough. How that works, you've probably already seen the butcher, if the processed a whole pork tenderloin.
  2. The thick rind on the other side leaves you, but cut them. Make such a checkerboard pattern in, with the individual fields have about thumbnail size.
  3. Now the searing. I always take a rather small, coated pot, 16 cm inside diameter and let it get really hot.
  4. The duck breast first with the fat side purely, immediately fills the bottom of the pot with liquid fat. Now is the time to reduce the heat - the fat should not start to smoke.
  5. After 2-3 minutes, I turn the brunch on the meat side and let it buff for 8-10 minutes.
  6. Then the meantime spiced (salt, coarse pepper) rind side is fried again 5-7 minutes. Now also season the meat side.
  7. The duration of the roasting time depends on your personal preference for pink meat. But with my preferred longer cooking (18-20 minutes), the meat is still juicy and slightly pink - optimal.
  8. Now you pack the roasted duck breast thick in aluminum foil. During frying, the liquid has withdrawn into the core.
  9. If you let the part rest for 8-10 minutes, the meat is juicy through and through.
  10. The Brüstle does not need you to rest, you can now to the Estragonsauce. You can take some of the gravy, but it is not compulsory.
  11. Take a cup of cream (200 ml) and heat it (attention, likes to foam up and makes mess). I season with "clear vegetable broth", a powder that is also available from Aldi, but for the double price of Maggi or Knorr.
  12. Tarragon a good teaspoon and the sauce with "Classic roux" bound by Mondamin.
  13. Now unpack the duck breast, cut the juice in the foil into a sauce, cut into slices about 5 mm thick and spread out on two plates. Sauce over it (not all at once) and e.g. Spaetzle in addition. Wide noodles are also very good.
  14. All in all, you need 30 minutes to prepare this dish. You could surprise your mother with it.

Luv-a-Duck | March 2024