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🍽️ Gewürztraminer Jelly with Duck

402 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Soak the gelatin in a bowl of cold water.
  2. 2. Score the skin of the duck breast in a crosshatch pattern with a sharp knife.
  3. 3. Season the duck breast generously with salt and pepper.
  4. 4. Heat a pan and place the duck breast skin-side down in it.
  5. 5. Fry the skin side for 4 minutes until crispy.
  6. 6. Turn the duck breast over and reduce the heat.
  7. 7. Cook the other side for another 8 minutes.
  8. 8. Remove the fried skin from the duck breast.
  9. 9. Let the duck breast cool down completely.
  10. 10. Clean the duck liver of any remaining bits.
  11. 11. Pat the duck liver dry with a kitchen towel.
  12. 12. Fry the duck liver for 3 to 5 minutes in the fat from the duck breast.
  13. 13. Season the duck liver with salt and pepper at the end.
  14. 14. Let the duck liver cool down as well.
  15. 15. Clean the soup vegetables and rinse them under running water.
  16. 16. Cut the soup vegetables into small cubes.
  17. 17. Put the vegetable cubes into boiling salted water.
  18. 18. Boil the vegetables for 2 to 3 minutes (blanching).
  19. 19. Drain the vegetables.
  20. 20. Rinse the vegetables briefly with cold water to stop the cooking.
  21. 21. Let the vegetables drain well.
  22. 22. Bring the poultry stock and the Gewürztraminer wine to a boil.
  23. 23. Add the apple cider vinegar to the broth.
  24. 24. Season the broth with salt and pepper.
  25. 25. Squeeze out the soaked gelatin and dissolve it in the hot broth.
  26. 26. Let the broth cool down a bit.
  27. 27. Rinse four small molds or cups (with a capacity of approx. 150 to 200 milliliters) with cold water.
  28. 28. Slice the cooled duck breast into thin slices.
  29. 29. Slice the cooled duck liver into thin slices.
  30. 30. Layer slices of meat and the prepared vegetables alternately into the molds.
  31. 31. Pour the cooled broth over the meat and vegetables.
  32. 32. Place the molds in the refrigerator for 3 to 4 hours until the jelly is firm.
  33. 33. Wash the lamb's lettuce thoroughly.
  34. 34. Remove any picked or damaged leaves from the lamb's lettuce.
  35. 35. Dry the lamb's lettuce well.
  36. 36. Mix olive oil, vinegar, salt, and pepper in a small bowl.
  37. 37. Add the cranberries to the oil-vinegar mixture.
  38. 38. Carefully turn the firm jelly out of the molds onto the plates.
  39. 39. Sprinkle the jelly with fresh chives.
  40. 40. Distribute the lamb's lettuce on the plates next to the jelly.
  41. 41. Pour the cranberry vinaigrette over the salad.

Nutrition per serving