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将分葱去皮,百里香切碎。将黄油融化,放入鸭胸肉煎,加入精盐和胡椒调味取出。放入青葱翻炒约5分钟,加入杜松果,百里香和番茄酱,倒入干红葡萄酒和鸡肉汤煮至沸腾,放入鸭胸肉煮20分钟。将白洋葱去皮切碎。将剩下的黄油融化,放入白洋葱翻炒片刻。放入切丝的紫包菜丝和擦碎的苹果焖10分钟。加入香料调味。将鸭胸取出。将淀粉加入酱里搅拌至变稠。上桌前将鸭胸切成片,配上酒酱和紫苞菜。