Wild Duck Breast on Wine Sauerkraut with Grapes

A delicious strawberry recipe!

Rinse and dry the duck breasts, season with salt and season with pepper. In a frying pan, heat the oil at the beginning, then the butter and quickly sear the wild duck breasts in it on both sides, remove.

Peel and finely dice the shallots, sauté in the drippings until translucent and pour the contents of the pan into a saucepan. Lightly mash the juniper berries until smooth, add to the saucepan with half the bay leaf spice.

Loosen the sauerkraut with two forks and add the wine. Season sparingly with salt. Simmer on low heat for a bit, then place the duck breasts on top and cover the cooking pot. Simmer quietly for 30 to 40 minutes.

In the meantime, rinse the grapes, cut them in half and remove the seeds with a sharp kitchen knife. Mix the grape halves into the sauerkraut and heat for another 4 to 5 min.

Remove the bay spice and arrange the meat on the cabbage. Serve with fine mashed potatoes.

Fresh from the barrel. Otherwise, a little honey or a dash of sweet grape juice will cut the tip of the acidity.

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