Duck Breast À La Normande
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 piece (s) duck breast with skin
- 6 apples (not floury, but also not Granny Smith )
- 1 tablespoon crème fraîche
- 0.25 liter ¼ cider
- 3 tablespoon vinegar (apple vinegar)
- 100 g suar
- 50 g butter
- salt
- Pepper from the grinder
- Rice (wild rice or basmati)
Print Recipe
Pin Recipe Instructions
- Wash the duck breast, dry it and fry it first on the skin side without fat, then turn it briefly and after approx. 3 minutes place in an ovenproof dish (skin side up), add salt, pepper, covered with aluminum foil for approx. 20 minutes Put the oven at 130 °. Deglaze the gravy in the pan with the apple cider vinegar, salt and pepper at the same time. As soon as bubbles appear, add the cider and reduce the liquid by half.
- Peel and quarter the apples, heat the butter in a coated saucepan and add the apples with the sugar. Caramelize the apples while stirring regularly. Finally, season with a little salt and keep warm.
- When the meat and apples are good, season the sauce with a little créme fraîche and add salt if necessary.
- Cut the duck breast (preferably pink inside!) Into fine slices and serve on plates with the apples and sauce. Wild rice or basmati go well with this.
- The typical cider comes from Normandy and the fine caramel apples harmonize perfectly with the tender duck breast, which tastes best when it is still rosé inside.
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