Red wine duck breast

I saw pieces of packaged duck breast meat at Tesco. It seemed to be specially for export and was not often sold, so I bought a lot at once and put it aside to eat slowly.

Recipe Recommendations

duck breast 3 pieces
garlic cloves appropriate amount
red wine appropriate amount
salt appropriate amount
black pepper appropriate amount

salty and fresh
braised
half an hour
ordinary

Steps for Red wine duck breast

Marinate the duck breast with appropriate amount of red wine, add a little salt and black pepper for about 20 minutes.

Make several strokes with the knife.

Small and medium-sized hot pots do not need to put oil in. Add the duck breast meat, skin side down.

Add garlic cloves. Slowly, the oil in the duck skin will slowly escape out (you can dump some or use kitchen oil absorption paper to remove some oil) When the duck skin is golden yellow, turn over the duck meat, and gently press with a shovel until no blood seeps out.

Then invert the duck meat, pour in a suitable amount of red wine and the juice of the cured duck meat.

Cover the lid and simmer over low heat for about 10 minutes, then invert the duck meat, turn on medium heat until the soup is slightly dry, then take out of the pan, cut into pieces and plate.

Pour on the remaining juice in the pan. You can add some side dishes, such as shredded potatoes, boiled vegetables, and carrots (you can like).