French Duck Breast Roast for a Jazz Dinner
recipe

A delicious duck breast that combines savory meat with seasonal vegetables, enhancing your dinner experience with the rhythms of jazz music.
Preparation Time: 1.5 hours
Serving Size: 4
Ingredients:
- 4 duck breast fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 200 ml red wine
- 400 ml chicken broth
- 3 carrots
- 2 potatoes
- 1 small celery stalk
- 1 red onion
- 2 tablespoons butter
- 1 tablespoon fresh thyme
Instructions:
1. Season the duck breast fillets with salt and pepper.
2. Heat the olive oil in a skillet and sear the duck breasts for about 5 minutes on each side until they are beautifully golden brown. Transfer them to an oven preheated to 180°C (350°F) and roast for about 10 minutes.
3. Chop the vegetables and onion. Sauté them in butter in the skillet until they soften.
4. Add the red wine and chicken broth to the skillet, and let it simmer on low heat for about 15 minutes.
5. Remove the duck breasts from the oven and let them rest for a few minutes. Slice them into pieces.
6. Serve the duck slices with the vegetables and sauce, garnished with fresh thyme.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 32 g
Fat: 24 g
Carbohydrates: 30 g
Fiber: 4 g
Sugars: 5 g

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