Duck Breast with Apple and Thyme Jus

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash the duck breast, pat dry. Incise the skin crosswise. Season with salt and pepper. Heat a large ovenproof dish without fat. Fry the duck breast on the skin side for 5 minutes over medium heat. Turn and fry for another 5 minutes.
Wash thyme and shake dry. Pluck the leaflets. Heat the jelly and stir in the thyme. Drain the fat from the pan, brush the skin side of the duck with the jelly. Pour in the hot water and the rest of the jelly. Fry in a preheated oven (electric oven 200 ° C, convection oven 175 ° C, gas mark 3) for approx. 10 - 15 minutes.
Wrap the duck breast in aluminum foil and let it rest for approx. 5 minutes. Season the stock with salt and pepper. Cut the duck breast into slices and add the meat juice to the stock. Serve hot.
It goes well with ribbon noodles and pointed cabbage.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.