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Ingredients
Duck Breast with Pepper Sauce and Caramelized Apples
- For the duck breast
- 3 duck legs (medium-sized)
- cold pressed olive oil
- 100 milliliters Apple juice
- 75 milliliters Cider
- 2 Tbsps green peppers (jarred)
- ½ Orange (the juice)
- 2 tsps cornstarch
- salt
- freshly ground peppers
- 4 large tart Apple
- 1 lemon (the juice)
- butter
- powdered sugar
Core the apples, cut into 1.5cm (about 1-inch) thick slices and sprinkle with the lemon juice. Make cross hatch cuts into the skin of the duck breasts, then place on a large plate, sprinkle with 1-2 tablespoons olive oil and season with salt and pepper. Cover with plastic wrap and let stand 10 minutes. Place the duck skin-side down in a large pan over medium heat and saute 7-10 minutes, then season with a little salt and pepper and saute 4-5 minutes. Remove from the pan and keep warm. Pour the hard cider and apple juice into the hot pan scraping up any browned bits and simmer 5-10 minutes until syrupy, stirring frequently. Add the green pepper and the orange juice and season with salt.
Melt 1-2 tablespoons butter in a second pan and gently saute the apple slices over low heat, turning 1-2 times. Sprinkle with 1-2 teaspoons powdered sugar and cook until slightly caramelized on both sides. Slice the duck breasts and serve with the caramelised apple slices on warmed plates. Drizzle 1-2 tablespoons of sauce over each and serve immediately.
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.8 g | (16 %) |