Tasty Recipes Around Poultry

Whether roll roast of turkey breast or duck with red wine – we show you how to prepare delicious dishes with poultry yourself.

Duck breast with red wine and blackberry puree

Ingredients for 4 people:

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

Preparation: wash potatoes, peel and cut into thin slices. Place potatoes in a fan shape in a greased gratin dish. 1 Peel the shallot and garlic. Finely dice shallot, press garlic through a garlic press. Spread shallot and garlic over potatoes and season with salt, pepper and nutmeg. Pour cream and milk and sprinkle with Parmesan cheese. Bake in a preheated oven (electric stove: 200°C/ gas stove: level 3) for about 45 minutes. In the meantime, wash the duck breasts and pat dry. Brush a pan with oil, heat and place the duck breasts skin side down in the pan and fry for approx. 5 minutes. Pour off rendered fat and finish frying the breasts, turning, for about 15 minutes. Season with salt and pepper, wrap in aluminum foil and let rest for about 5 minutes. Sort blackberries, wash and drain. Puree 150 g blackberries and 2-3 tablespoons water. Peel remaining shallot, dice finely and sauté in drippings. Deglaze with red wine. Add blackberry puree and sugar, simmer for 1-2 minutes. Pass through a sieve, season with salt and pepper and heat again briefly with the whole blackberries. Remove duck breasts from foil and pour meat juices to sauce. Cut duck breasts lengthwise into thin slices and arrange on plates with sauce and gratin. Serve with fresh salad.Preparation time about 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 people:

  • 100 g shallots, 1 red bell pepper.
  • 200 g uncooked veal sausages
  • 50 g blue cheese, 2 egg yolks
  • Salt, pepper
  • Paprika powder noble sweet
  • 1.2 kg German turkey breast (let the meat cut into a slice).
  • 2 onions, 125 g carrots
  • 3 tablespoons fine rapeseed oil
  • 200 ml semi-dry white wine, 200 ml chicken broth.
  • 150 g sour cream, 1-2 tablespoons light sauce binder.
  • 1-2 tsp apple cabbage

Preparation:

  1. Peel and finely chop the shallots. Bell pepper clean and finely dice. Press the sausage meat from the casing, mix with peppers, shallots, cheese and egg yolks, season with salt, pepper and paprika powder.
  2. Wash turkey breast, pat dry, season on both sides with salt and pepper. Spread sausage meat mixture on one side, leaving a margin of about 2 cm free. Roulade roll up tightly and tie with kitchen twine.
  3. Onions peel and coarsely chop, carrots peel and cut into cubes. Heat oil in a roasting pan, roulade in it sear all around, add onions and carrots at the end and roast briefly. Roulade with the lid closed stew for about 50 minutes, while gradually pour wine and chicken broth.
  4. Roulade from the roaster remove and keep warm. Roast stock pass through a sieve into a pot. Stir in sour cream. Sauce bring to a boil, thicken with sauce thickener and season with salt, bell pepper, paprika powder and apple cabbage. Serve the sauce together with the rolled roast. Serve with a broccoli-Romanesko-cauliflower mixture and parsley potatoes.

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

Chicken breast strips with savoy cabbage

Ingredients for 4 people:

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

Preparation:

  1. Chicken breast fillets wash, pat dry and cut into strips. Peel the onions and cut into rings. Savoy cabbage clean and cut into strips. Mushrooms clean and cut into quarters.
  2. Heat clarified butter in a large frying pan. Chicken strips in it from all sides sear vigorously, salt and pepper, then remove from the pan.Add onions, cabbage and mushrooms to the drippings and stir-fry for about 5 minutes. Stir in broth and sour cream, season and simmer for 5-10 minutes.
  3. Score tomatoes, scald with boiling water, cold quench and skin. Quarter the tomatoes, remove the seeds and mix with the chicken strips under the vegetables, heat for another 2-3 minutes in it. Season with salt, pepper and cayenne pepper. To this taste potatoes from the jar or stick white bread.

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