Tasty poultry recipes

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

Duck breast with red wine and blackberry puree

Ingredients for 4 persons:

  • 800 g medium-sized  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. 150 g each)
  • 200 g fresh blackberries (alternatively frozen)
  • 150 ml dry red wine, approx. 2 tablespoons brown sugar
  • some oil to grease the pan

Preparation:  Wash, peel and thinly slice the potatoes. Arrange the potatoes in a fan shape in a greased gratin dish. 1 Peel the shallot and  garlic  . Finely dice the shallot, press the garlic through a garlic press. Scatter the shallot and garlic over the potatoes and season with salt, pepper and nutmeg. Pour in the cream and milk and sprinkle with  Parmesan  . Bake in the preheated oven (electric stove: 200°C/ gas stove: level 3) for approx. 45 minutes.

Meanwhile, wash duck breasts and pat dry. Grease a pan with oil, heat it up and place the duck breasts skin-side down in the pan and fry for about 5 minutes. Pour 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 leave to rest for about 5 minutes.

Pick, wash and drain the blackberries. Puree 150 g blackberries and 2-3 tablespoons water. Peel the remaining shallot, dice finely and sauté in the pan drippings. Deglaze with red wine. Add the blackberry puree and sugar, simmer for 1-2 minutes. Pass through a sieve, season with salt and pepper and heat briefly again with the whole blackberries.

Take the duck breasts out of the foil and pour the meat juices over the sauce. Cut the duck breasts lengthwise into thin slices and arrange on plates with the sauce and gratin. Serve with a fresh salad.

Preparation time  approx. 1 1⁄4 hours.  Approx. 2890 kJ/ 690 kcal
per serving . E 36 g/ F 41 g/ CH 37 g.

Stuffed turkey breast roulades

Ingredients for 4 persons:

  • 100 g shallots, 1 red pepper
  • 200 g unboiled veal sausages
  • 50 g blue cheese, 2 egg yolks
  • Salt pepper
  • Sweet paprika powder
  • 1.2 kg German turkey breast (have 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 stock
  • 150 g sour cream, 1-2 tablespoons light sauce thickener
  • 1-2 tsp applesauce


  1. Peel and finely chop shallots. Clean and finely dice the bell pepper.  Squeeze the sausage meat out of the sausage casing, mix with the paprika, shallots,  cheese and egg yolks, season with salt, pepper and paprika powder.
  2. Wash the turkey breast, pat dry and season with salt and pepper on both sides. Spread the meat mixture on one side, leaving an approx. 2 cm wide edge free. Roll up the roulade tightly and tie with kitchen twine.
  3. Peel and roughly chop the onions, peel and dice the carrots. Heat the oil in a roasting pan, fry the roulade in it all over, finally add the onions and carrots and fry briefly. Let the roulade stew for about 50 minutes with the lid closed, gradually pouring in the wine and chicken stock.
  4. Take the roulade out of the roaster and keep warm. Strain the roast stock through a sieve into a saucepan. Stir in sour cream. Bring the sauce to the boil, thicken with the sauce thickener and season with salt, pepper, paprika powder and apple cabbage. Serve the sauce with the roast. A broccoli-romanesco-cauliflower mixture and parsley potatoes taste great with this.

Preparation time  approx. 1 3/4 hours.  Approx. 770 kcal/3230 kJ
per serving .

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 clarified butter, salt, pepper
  • 1/8 l chicken broth, 125 g sour cream
  • 500 g tomatoes, cayenne pepper


  1. Wash the chicken breast fillets, pat dry and cut into strips. Peel onions and cut into rings. Clean the cabbage and cut into strips. Clean and quarter the mushrooms.
  2. Heat clarified butter in a large pan. Sear the chicken strips vigorously on all sides, season with salt and pepper, then remove from the pan. Add the onions,  cabbage  and mushrooms to the fat and stir-fry for about 5 minutes. Stir in the broth and sour cream, season and simmer for 5-10 minutes.
  3. Score the tomatoes, scald them in boiling water, rinse in cold water and skin. Quarter the tomatoes, deseed them and mix them with the vegetables together with the chicken strips, heat for another 2-3 minutes. Season with salt, pepper and cayenne pepper. Potatoes from the jar or white bread go well with it.

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