John Myers
Duck Breast with Apples and Onions
The perfect duck breast with apples and onions recipe with a picture and simple step-by-step instructions.
- 0,5 bunch Fresh thyme
- 1 tbsp Mustard
- 1 tbsp Honey liquid
- 500 g Duck breast
- 2 Apple boskop
- 1 size Onion red
- Salt and pepper
- 1 tbsp Butter
- 1 pinch Sugar
- 1 pinch Ground cinnamon
- 2 tbsp Balsamic vinegar dark
- 50 ml Red wine
- 100 ml Vegetable broth
- Pluck the leaves off the thyme sprigs and finely chop. Mix half with mustard and honey. Cut the duck breast into a diamond shape.
- Peel the apples, cut in half and remove the core. Peel off the onion, cut both into wedges. Preheat the oven to 140 degrees (convection 120 degrees).
- Fry the duck breast with the fat side down with a little oil in a hot pan until crispy. Turn the meat side with half of the thyme-mustard-honey paste and fry in the pan. Season with salt and pepper. Duck breast with the skin side afterwards Place on top in a baking dish. Let it simmer in the hot oven for about 15 minutes. I turned on the grill and smeared the duck breast with a little thyme-mustard-honey paste. So that the skin is nice and crispy.
- Heat the butter, sauté the onions and apples, add the remaining thyme, season with salt, pepper, cinnamon and a pinch of sugar.
- Take the duck breast out of the oven. Put the roast set with vinegar, wine and stock in a small saucepan and simmer for 5 minutes. Season with salt and pepper and a pinch of sugar. The sauce was too thin for me and that’s why I still have some cornstarch in Mix the water and add it to the sauce.
- Cut the duck breast into slices, serve with apple vegetables and sauce.
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