John Myers
Duck Breast with Apple Ebly (soft Wheat)
The perfect duck breast with apple ebly (soft wheat) recipe with a picture and simple step-by-step instructions.
- 1 Duck breast
- 1 greater Boskoop
- 150 g Ebly (common wheat)
- 1 tbsp Raw sugar
- 100 ml Noilly Prat
- 300 ml Vegetable stock
- Black pepper from the mill
- Espelette pepper
- Salt
- Currant salt
- Peel and core the boscope and cut into cubes. Remove tendons and silver skins from the duck breast and incise the skin crosswise, but please do not cut into the meat. Preheat the oven to 110 degrees.
- Now place the duck breast skin side down in the cold pan and then turn on the stove and fry on the skin until the fat has leaked out and the skin is crispy, then turn the duck over and fry for another 2 minutes. Then place the duck breast in the oven and cook in it for 20 minutes. Then remove the duck breast and wrap in aluminum foil for 10 minutes and let it rest.
- When you have put the duck breast in the oven, add the tablespoon of raw cane sugar to the duck fat and let it caramelize, then deglaze the caramel with the Noilly Prat and add the apples. Reduce everything to about 1/3 while stirring. Then add the Ebly and roast for about 2 minutes while turning.
- Then add the vegetable stock and set the stove to the lowest setting and let the Ebly steep in it (the liquid should be completely absorbed – the Ebly is ready when the duck breast is ready).
- Serve the Ebly with the help of a dressing ring. Take the duck breast out of the foil and cut into slices and serve next to the Ebly, sprinkle with currant salt and garnish with fresh apple slices.
Facebook Comments