Summary

Ingredients

• 2 duck breasts
• 0.5 teaspoon ½ thyme
• salt and pepper
• 2 apples
• 1 tablespoon sugar
• 4 tablespoon calvados
• 100 ml red wine
• 100 ml poultry stock
• 1 tablespoon butter, ice-cold,

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Instructions

1. Salt and pepper the duck breasts, place them skin-side in a cold pan without fat. Heat the pan and gently fry the meat, frying plenty of fat. Turn after 10-15 minutes and fry for another 10-15 minutes over medium heat. Keep warm in the oven at 80-100 ° C.
2. Peel, core and chop the apples, add to the roasting dish and fry briefly. Sprinkle in sugar and caramelize lightly, deglaze with calvados and pour red wine and poultry stock on top. Let it simmer a little, finally beat ice-cold butter in pieces to bind it.
3. Slice the duck breast and serve with the sauce.