Duck Breast on Nutmeg, Apple and Cherry Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 duck breasts
- 150 ml wine (nutmeg)
- 150 ml cherry juice, from the glass
- 100 ml poultry broth
- 1 apple
- 5 tablespoon sour cherries, from the glass
- 1 tablespoon honey
- salt
- Pepper, colored, freshly ground
- Chilli, from the mill
- some sugar, if necessary
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 80 ° C top and bottom heat and place a plate on the middle rack.
- Carefully cut into the duck breasts on the skin side in a diamond shape, do not cut into the meat underneath!
- Season with pepper, chilli and salt all around and massage the spices into the skin.
- Peel, core and slice the apple.
- Cover the bottom of a cold pan thinly with cold water, place the duck breasts skin-side down and heat the pan. As the water evaporates, the duck breasts fry in their own fat.
- Fry the duck breast on the skin side until it is crispy and has a nice golden brown color. Then turn it over, reduce the heat a little and fry again on the meat side for about 3 minutes.
- Then take the duck breasts out of the pan, place them on the plate in the 80 ° C oven and let them rest.
- Drain the duck fat from the pan. Deglaze the roast with nutmeg wine and cherry juice, top up with the poultry stock. Carefully remove the roast set from the base. Put the apple pieces in the sauce.
- Now let the sauce simmer to your liking, season to taste with honey and, if necessary, with salt, pepper, chilli and sugar. If you want, you can thicken it a little bit.
- Finally, pickle the cherries.
- If necessary, the duck breasts can be briefly over-grilled before serving.
- Cut open the breasts and serve on top of the fruit sauce.
- Mashed potatoes go very well with it.
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