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:
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2 duck breasts (250–300 g each)
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500 g floury potatoes
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300 g carrots
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1 small shallot (or ½ onion)
For the sauce:
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150 ml Elfenhof red wine
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100 ml orange juice
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150 ml poultry or vegetable stock
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approx. 100 ml milk
Additional:
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approx. 70 g butter
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1 tsp orange zest
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Salt, pepper, nutmeg
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Optional: truffle oil for the mashed potatoes
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Honey
How to prepare the dish
Preparation is half the battle – and ensures everything is ready at the same time.
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Preheat the oven to 150 °C (top/bottom heat).
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Peel the potatoes, cut into pieces and cook in lightly salted water for 15–20 minutes until tender.
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For the honey-glazed carrots, peel the carrots and cut into sticks (small ones can remain whole).
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For the red wine sauce, finely dice the shallot, measure the wine and orange juice, and prepare the orange zest.
Red wine sauce
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Sauté shallots until translucent.
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Add sugar or honey and allow to caramelize lightly.
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Deglaze with red wine and reduce.
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Add orange juice and stock.
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Reduce to approx. 150–180 ml.
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Season with salt and pepper.
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Remove from the heat and whisk in cold butter.
Duck breast
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Rinse the duck breasts and pat dry.
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Score the skin in a crosshatch pattern (only the fat layer, not the meat).
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Season the meat side with salt and pepper; salt the skin only just before searing.
Searing & roasting:
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Lightly salt the skin side.
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Place the duck breasts skin-side down in a cold pan.
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Cook over medium heat for 6–8 minutes until the skin is golden and crisp.
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Flip the breasts and sear for 1–2 minutes.
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Add rosemary and thyme.
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Transfer the pan to the oven and roast for 8–12 minutes (core temperature 60–62 °C).
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Let the meat rest, covered, for 5 minutes.
Honey-glazed carrots
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Melt butter in a pan.
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Add carrots and sauté for 1–2 minutes.
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Add honey, water and salt.
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Cover and cook for 8–10 minutes.
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Reduce the remaining liquid uncovered, then season with salt and pepper.
Mashed potatoes
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Drain the potatoes and allow them to steam off.
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Warm milk with butter.
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Mash or press the potatoes.
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Stir in the milk-butter mixture.
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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.