Duck Breast in Tomato Sauce

Why prepare duck in only one way? It can also be excellent in sauces, especially with fresh tomatoes and herbs.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Game meat, Duck, breasts, fresh

  • 0.5 dl Oil, olive

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, paprika

  • 300 g Okra, sprouts, fresh

Sauce

  • 1 piece Onion, raw

  • 5 pods Garlic, fresh

  • 5 pieces Tomato, red

  • 2 dl Water

  • 2 spoons Tomato, concentrate

  • 1 pinch Salt, table

  • 4 spoon Parsley, fresh

Steps

  1. Rinse the breasts with skin under running water and dry them well with a paper towel. Preheat the oven to 220 degrees Celsius, and pour olive oil into a baking dish. Rub the meat with salt and ground red paprika, then place it in the oil. Put the baking dish in the preheated oven. Bake the meat for 15 minutes, during which time prepare the vegetables.

  2. Peel and finely chop the onion and garlic. Wash the tomatoes, remove the green parts, then dice the tomatoes. After the first 15 minutes of baking, remove the breasts from the oven and distribute the chopped garlic, onion, and tomatoes in the baking dish. Pour water over everything and mix in two tablespoons of tomato paste for a more intense flavor. Lightly salt. Turn the meat over. Return the baking dish to the oven and bake for another 15 minutes.

  3. While the meat is baking in the sauce, wash the parsley and roughly chop it. There is still enough time to put a pot of salted water on the stove and bring it to a boil. Clean and wash the Brussels sprouts, carefully place them in the boiling water, and cook for 7 minutes. After the 15 minutes of baking, remove the baking dish with the breasts from the oven, stir the sauce with a spoon, turn the meat, and sprinkle everything with fresh parsley.

  4. Cut the baked breasts on a work surface into equally thick slices. Arrange the slices on plates, pour the tomato sauce over them, and serve with cooked Brussels sprouts as a side. Serve warm with a glass of white or red dry wine.

Nutrition Information (Per 100g)

  • Calories: 60.99 kcal
  • Fat: 1.21 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 4.4 g
    • Sugars: 1.57 g
  • Protein: 6.51 g
  • Fiber: 1.02 g

Advice

The breasts in the sauce can also be baked in a larger pot or wok. Fresh basil or rosemary also pairs excellently with the sauce. To enhance the flavor, you can add half a deciliter of white or red dry wine. With the addition of red wine, the sauce will be quite dark red. If you decide to "season" the dish with wine, avoid excessive use of other spices, unless the wine is added right at the beginning of baking/cooking, as it loses its aromatic intensity during the process. Instead of fresh tomatoes, you can use a can of peeled tomatoes. Before using, simply cut the peeled tomatoes into smaller pieces and then pour them over the meat.