Red Wine Fondue with Duck Breast
Red wine fondue with duck breast is a recipe featuring fresh ingredients from the main meal category. Try this and other recipes from Spoonsparrow!
Ingredients
- dry red wine (or poultry broth as substitute)
- 375 ml chicken broth (instant)
- 1 cinnamon stick
- 1 bay leaf
- a pinch of allspice powder
- Salt
- Pepper
- 300 g strained yogurt
- 5 tbsp lingonberries (canned)
- 3 tbsp horseradish cream
- 600 ml duck breast fillet (skinless)
- 500 g small, evenly sized mushrooms
Instructions
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1.
Bring the red wine and chicken broth with all spices to a boil in a pot and simmer uncovered for 15 minutes.
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2.
Whisk yogurt with lingonberries and horseradish, season with salt and pepper, and chill until serving.
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3.
Pat duck breast fillets dry, remove skin and fat. Slice against the grain into thin strips and arrange on a large platter. Clean mushrooms and scatter them on the meat platter.
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4.
Pour the broth through a sieve into the fondue pot and keep hot over a rechaud. Bring sauce and ingredients to the table. Skewer duck meat and mushrooms onto fondue forks and cook in the hot broth for about 5 minutes. Serve with sauce.
