Free-range duck with mulled wine sauce & chestnut puree

Mulled wine and duck is your thing, then you'll love this recipe!

Medium
60 min.

Ingredients

1 free-range duck breast from Nature & Respect
300 ml mulled wine
100 ml chicken stock
1 tbsp honey
1 cinnamon stick
200 g Maronen (vorgegart)
200 g chestnuts (pre-cooked)
1 sprig of thyme
Butter
Salt
Pepper

Preparation

Season the free-range duck breast with salt and pepper, sear and cook in the oven at 160°C for approx. 20 mins.
Reduce the mulled wine with the chicken stock, honey and cinnamon until the sauce thickens slightly.
For the chestnut puree, puree the chestnuts with the cream and butter, season.
Slice the duck breast, serve with the mulled wine sauce and chestnut puree, garnish with thyme.

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