1 shallot finely chopped and garlic clove chopped, fry in 2 tbsp. butter and pour 200 ml Zweigelt Red Wine into the hot pot.
1/2 tsp. thyme stir in together with 1/2 tsp. tomato paste and let the mixture boil for 10 minutes.
In the meantime:
2 duck breasts wash, pad dry and cut in the meat in crosswise.
Remove the pot with the red wine from the oven and pass the mixture through a sieve.
Bring the remaining liquid to a boil, together with 200 ml veal stock until the liquid is reduced to its half. Season with 1 dash salt and pepper and 3 tbsp. Balsamic Vinegar M let it boil for a short while and finish with 3 tbsp. cold butter.
Before serving leave the duck breasts to rest for a little while. Then cut the meat into slices and pour the balsamic vinegar-sauce on top of it.
serves 2
