Knusprige Entenbrust mit Soße ist ein beliebtes Weihnachtsessen, das bei vielen Familien hoch im Kurs steht. Das Rezept für dieses köstliche Gericht ist jedoch oft kompliziert und erfordert viel Zeit und Erfahrung in der Küche. Wir haben hier ein einfaches und unkompliziertes Rezept zusammengestellt, das auch Anfängern gelingt. Folgen Sie diesen Schritt-für-Schritt-Anleitungen und zaubern Sie Ihren Gästen eine wunderbare Mahlzeit zu Weihnachten.

Knusprige Entenbrust mit Soße. Das Rezept brauchst Du für Weihnachten!

In this video, Calle shows us how to make a delicious and juicy duck breast with a perfect sauce. He uses chicken wings to make a delicious stock that will become the base for the sauce. Calle begins by removing any feathers left on the duck breasts using a pair of tweezers. Then, he scores the skin in a diamond pattern, so the fat can render out easily. He also chops up some chicken wings, which will be used to create the stock. Calle uses a sharp knife to chop the chicken wings into small pieces, taking care to avoid any accidents. Once the chicken wings are ready, Calle heats up a pan and cooks the duck breasts, skin side down. The duck fat renders out and mixes with the chicken wings to create a rich stock.

For the sauce, Calle uses carrots, celery, onion, and leeks, sautéing them until they are golden brown. Then, he adds tomato paste to the vegetables, letting it cook for a moment to deepen the flavor. After that, he deglazes with red wine and lets it reduce, adding more wine until it reaches a deep, dark color. Once the stock is ready, Calle pours it through a sieve, adding it to the cooked vegetables, and letting it simmer for a few hours until it has a rich, velvety texture. He also seasons the duck breasts with salt and pepper and roasts them in the oven until they reach an internal temperature of 56 degrees Celsius.

To finish the sauce, Calle makes a brown roux, which he then adds to the saucepan with the vegetables and stock. He whisked everything together until it reaches a smooth and glossy texture. Finally, he adds a bit of orange zest, which adds a burst of bright citrus flavor to the sauce.

Overall, this recipe is a perfect way to prepare a delicious duck breast with a tasty and well-balanced sauce. From the crispy layer of fat on the duck breast to the velvety texture of the sauce, Calle shows us how to make a perfect dish that is sure to impress anyone lucky enough to try it.
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