Duck breast in mousseline sauce

To evoke a New Year's mood, nothing better than roasted duck breast in mousseline sauce. Add cooked vegetables to the dish. With the accompanying dessert, we guarantee long-lasting holiday pleasure.

Preparation steps

Rub the duck breast with and place on a baking sheet. Drizzle with oil and cognac, cover with a little water, cover with aluminum foil and bake in an oven preheated to 200 ° C for about 35 minutes.
Then remove the foil and continue baking for another 10 minutes.
Prepare the sauce: heat the butter almost to boiling, remove the foam from the surface and cool slightly.
Mix the egg yolks with the water. Add salt, pepper and steam, stirring constantly for 2-3 minutes. Remove from the heat, stir in the lemon juice, then gradually add half the amount of prepared butter.
Return the bowl with the egg yolks to the heat and gradually add the remaining butter, stirring constantly.
Lightly stir in the whipped sweet cream, remove from the heat and keep in a warm place.

Serving

Serve the roasted duck breast with the prepared sauce and cooked vegetables.

Advice

Steam the sauce over low heat.

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