Monday, 7 March 2016

Duck breast in a beer dough blanket and dark beer sauce

This is an other recipe from the cook book of Hannelore Kohl. The region is the Rhine area around Duesseldorf and the beer is a good part of the recipe as the beer is cult in this part of Germany, too.
I used a dark beer, because the " Altbier" is not available  in our supermarkets around here.

the homemade bread is the rest of the blanket
Duck breast is a not a meal that my friend loves, because she seldom gets it well done. And a raw or more or less medium duck breast is a horror for her. I promised to make it well done and I succeeded and it was so tasty and absolutely not dry.

recipe for the blanket:
200 g whole meal wheat flour
300 g rye flour
2 packages dry active yeast
2 tsp sugar
300 ml dark beer

All ingredients should be at room temperature. Make a smooth dough and let it rest at a warm place for15 minutes. The roll out 4 very thin rectangles of dough

do not use to much dough

recipe for the filling:
4 duck breasts
a decent amount of salt
cover the bottom of a cold pan with a decent layer of salt.
Cut the skin of the duck crosswise and lay it on that side in the cold pan. Crank up the heat and let the fat get out. Turn over and season with pepper. Let it rest for 6 minutes, keep the meat juice for the sauce.
Pack it into the  dough, close it around very good and brush it with cold water.

It needs in the oven at 180 C 15 minutes, then let it rest an other 5 minutes.

recipe for the sauce:
100 ml beef broth
the meat juice from the duck breast
4 tbsp plum jam
3 tbsp dark beer
1 tbsp dark balsamic vinegar
1 tsp corn starch with water
salt, pepper and cayenne pepper
6 dried destoned plums

In a pan start with the meat juice, the broth and the plum jam, season and add the starch to thicken, the  add the other ingredients.

Serve the duck with some veggies on the side.

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