Duck Burst with Chanterelle Sauce

Skin duck breast fillets, rinse, dry. Finely crush juniper berries in a mortar. Stir half of them with the oil. Season juniper oil with salt and pepper. Add the thyme. Duck breast fillets in a bowl form, pour with juniper oil, marinate with closed lid 4 hours.

Clean chanterelles, rinse, drain. Remove the skin from the shallots.

Remove meat from marinade, dry, fry in hot fat until brown. Add shallots and mushrooms, fry lightly. Pour wine and clear soup, add remaining juniper berries. Bring everything to a boil, continue cooking at low temperature for 12 min.

Take out meat, rest in foil for 5 min. Sprinkle sauce binder into the sauce, let it bubble up, season. Cut meat into slices and serve with sauce. Garnish with thyme.

Serve with small potato pancakes.

As a menu suggestion

Entrée: Trout mousse Main course: Duck breast with chanterelle sauce Dessert: Honey-saffron pear

Our tip: Use your favorite red wine for cooking!

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