Tasty recipes for poultry

Whether rolled roast turkey breast or duck with red wine - we show you how to prepare delicious dishes with poultry itself.

Duck breast with red wine and blackberry puree

Ingredients for 4 persons:

  • 800 g medium potatoes, 2 shallots
  • 1-2 cloves of garlic, salt
  • Pepper from the mill, grated nutmeg
  • 150 g of whipped cream, 50-100 ml of milk
  • 30 g of grated Parmesan cheese
  • 4 small German duck breasts (about 150 g each)
  • 200 g fresh blackberries (alternatively frozen)
  • 150 ml of dry red wine, about 2 tablespoons of brown sugar
  • a little oil to brush out the pan

Preparation: Wash the potatoes, peel and cut into thin slices. Fan potatoes into a greased gratin dish. Peel 1 shallot and garlic. Finely chop the shallot and squeeze the garlic through a garlic press. Spread the shallot and garlic on the potatoes and season with salt, pepper and nutmeg. Pour in cream and milk and sprinkle with Parmesan cheese. Bake in the preheated oven (electric cooker: 200 ° C / gas cooker: level 3) for approx. 45 minutes.

Wash duck breasts and pat dry. Spread a pan with oil, heat and place the duck breasts with the skin side in the pan and fry for about 5 minutes. Drain off the fried fat and fry the breasts for about 15 minutes, turning them over. Season with salt and pepper, wrap in aluminum foil and let rest for about 5 minutes.

Read blackberries, wash and drain. Puree 150 g blackberries and 2-3 tablespoons of water. Peel the remaining shallot, finely dice and fry in the gravy. Deglaze with red wine. Add the blackberry purée and sugar, simmer for 1-2 minutes. Strain through a sieve, season with salt and pepper and heat briefly with the whole blackberries.

Remove duck breasts from the foil and pour the meat juice to the sauce. Cut the duck breasts into thin slices lengthwise and arrange with sauce and gratin on plates. It tastes fresh salad.

Preparation time approx. 1 1/4 hours.
Per serving approx. 2890 kJ / 690 kcal. E 36 g / F 41 g / KH 37 g.

Stuffed turkey breast rolls

Ingredients for 4 persons:

  • 100 g shallots, 1 red pepper
  • 200 g of unbaked veal sausages
  • 50 g of mushroom cheese, 2 egg yolks
  • Salt pepper
  • Sweet paprika
  • 1.2 kg German turkey breast (sliced ​​from meat to a slice)
  • 2 onions, 125 g carrots
  • 3 tablespoons fine rapeseed oil
  • 200 ml semi-dry white wine, 200 ml chicken broth
  • 150 g Schmand, 1-2 tablespoons light sauce binder
  • 1-2 teaspoons of apple herb

Preparation:

  1. Peel the shallots and finely chop. Clean the pepper and finely dice. Sauté meat from the sausage casing, mix with paprika, shallots, cheese and egg yolks, season with salt, pepper and paprika powder.
  2. Wash turkey breast, pat dry, season with salt and pepper from both sides. Spread the meat on one side, leaving a 2 cm wide edge free. Roll up the roll and tie tightly with kitchen string.
  3. Peel and chop onions, peel and dice carrots. Heat the oil in a roasting pan, roast the roulade in it, add onions and carrots and roast briefly. With the lid closed, allow the roulade to stew for about 50 minutes, gradually adding wine and chicken stock.
  4. Remove roulade from the roasting pan and keep warm. Pass roast stock through a sieve into a saucepan. Stir in sour cream. Boil the sauce, thicken with the sauce binder and season with salt, pepper, paprika and apple. Serve the sauce with the roast meat. To taste a broccoli Romanesko cauliflower mix and parsley potatoes.

Preparation time approx. 1 3/4 hours.
Per serving about 770 kcal / 3230 kJ.

Chicken breast strips with savoy cabbage

Ingredients for 4 persons:

  • 750 g German chicken breast fillets, 2 onions
  • 500 g savoy cabbage, 250 g pink mushrooms
  • 30 g butter, salt, pepper
  • 1/8 l of chicken stock, 125 g of sour cream
  • 500 g of tomatoes, cayenne pepper

Preparation:

  1. Wash chicken breast fillets, pat dry and cut into strips. Peel onions and cut into rings. Clean savoy cabbage and cut into strips. Clean mushrooms and quarter them.
  2. Heat clarified butter in a large pan. Fry the chicken strips vigorously on all sides, salt and pepper, then remove from the pan. Add onions, cabbage and mushrooms to the frying fat and fry for about 5 minutes while stirring. Stir in broth and sour cream, season and simmer for 5-10 minutes.
  3. Carve tomatoes, brew with boiling water, quench cold and skin. Quarter the tomatoes, core them and mix them with the strips of chicken, then warm them for 2-3 minutes. Season with salt, pepper and cayenne pepper. To taste potatoes from the glass or bar white bread.

Preparation time approx. 30 minutes.
Per serving approx. 410 kcal / 1760 kJ / 52 g EW / 18 g fat / 16 g KH.

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