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!

Cordon Bleu made from free-range turkey escalope with herb dip

Cordon Bleu made from free-range turkey escalope with herb dip

Crispy, juicy, delicious! Cordon Bleu made from our Nature & Respect free-range turkey schnitzel

Crispy free-range chicken inner fillets with honey and mustard dip

Crispy free-range chicken inner fillets with honey and mustard dip

Quick, easy and golden brown, juicy and perfect for dipping!

Free-range roast guinea fowl on autumn vegetables

Free-range roast guinea fowl on autumn vegetables

Our Nature & Respect free-range guinea fowl on autumnal oven vegetables. A treat for the soul and the environment!