Recipe Idea: Duck Breast with Elfenhof Wine Sauce

The Advent season is meant to be the quietest time of the year.

But in reality, it’s often the opposite. All the more important, then, to treat yourself to a moment of calm now and again – ideally over a shared meal with the people who matter most. And because things still need to be quick and effortless, we’ve prepared a recipe for you that is guaranteed to succeed, ready in just 30 minutes, and certain to delight: Duck Breast with Red Wine Sauce, Mashed Potatoes & Honey-Glazed Carrots.

Duck breast – an often underestimated dish

What could be better than a culinary break during stressful times? Ideally accompanied by a good glass of wine, surrounded by the people you love. Elfenhof wines offer plenty of choice, of course – and they’re perfect for cooking, too. Including for a dish like this one.

Ingredients (serves 2)

For the duck and sides:

  • 2 duck breasts (250–300 g each)

  • 500 g floury potatoes

  • 300 g carrots

  • 1 small shallot (or ½ onion)

For the sauce:

  • 150 ml Elfenhof red wine

  • 100 ml orange juice

  • 150 ml poultry or vegetable stock

  • approx. 100 ml milk

Additional:

  • approx. 70 g butter

  • 1 tsp orange zest

  • Salt, pepper, nutmeg

  • Optional: truffle oil for the mashed potatoes

  • Honey

How to prepare the dish

Preparation is half the battle – and ensures everything is ready at the same time.

  1. Preheat the oven to 150 °C (top/bottom heat).

  2. Peel the potatoes, cut into pieces and cook in lightly salted water for 15–20 minutes until tender.

  3. For the honey-glazed carrots, peel the carrots and cut into sticks (small ones can remain whole).

  4. For the red wine sauce, finely dice the shallot, measure the wine and orange juice, and prepare the orange zest.

Red wine sauce

  • Sauté shallots until translucent.

  • Add sugar or honey and allow to caramelize lightly.

  • Deglaze with red wine and reduce.

  • Add orange juice and stock.

  • Reduce to approx. 150–180 ml.

  • Season with salt and pepper.

  • Remove from the heat and whisk in cold butter.

Duck breast

  • Rinse the duck breasts and pat dry.

  • Score the skin in a crosshatch pattern (only the fat layer, not the meat).

  • Season the meat side with salt and pepper; salt the skin only just before searing.

Searing & roasting:

  1. Lightly salt the skin side.

  2. Place the duck breasts skin-side down in a cold pan.

  3. Cook over medium heat for 6–8 minutes until the skin is golden and crisp.

  4. Flip the breasts and sear for 1–2 minutes.

  5. Add rosemary and thyme.

  6. Transfer the pan to the oven and roast for 8–12 minutes (core temperature 60–62 °C).

  7. Let the meat rest, covered, for 5 minutes.

Honey-glazed carrots

  • Melt butter in a pan.

  • Add carrots and sauté for 1–2 minutes.

  • Add honey, water and salt.

  • Cover and cook for 8–10 minutes.

  • Reduce the remaining liquid uncovered, then season with salt and pepper.

Mashed potatoes

  • Drain the potatoes and allow them to steam off.

  • Warm milk with butter.

  • Mash or press the potatoes.

  • Stir in the milk-butter mixture.

  • Season with salt and nutmeg (add a few drops of truffle oil if desired).

Time to serve. Enjoy!

Perfect wine pairings from Elfenhof

Chardonnay – A dry white wine with aromas of ripe pear, apple, mirabelle plum and white blossom.
Blaufränkisch Reserve – A red aged for 12 months in oak barrels, offering lively, spicy berry and cherry notes.
Cabernet Merlot – A blend of two classic Bordeaux varieties. A juicy red aged six months in large oak barrels, with flavours ranging from raspberry and blackcurrant to sweet cherry, chocolate and marzipan.


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