Free-range duck with mulled wine sauce & chestnut puree

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

Medium
1 hour

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.

Bon Appétit!

Work up an appetite?
Discover our delicious recipes!

From the grill or the pot, spicy-hot or aromatic-refined - however you prefer to eat your chicken: these delicious recipes have favourite potential!

Free-range chicken breast with asparagus on a bed of polenta

Free-range chicken breast with asparagus on a bed of polenta

Indulge in our succulent free-range chicken breast, served with crisp asparagus on a creamy polenta bed.

Lemon chicken from the oven

Lemon chicken from the oven

Juicy chicken with a citrus fresh twist. Enjoy the perfect mix of crispy skin and tender meat. A simple recipe that will tantalize your taste buds!

Tender free-range chicken in creamy mushroom risotto

Tender free-range chicken in creamy mushroom risotto

Tender free-range chicken in an autumnal, creamy mushroom risotto