John Myers
Ingredients for 4 servings:
- 750 g potatoes
- 1 large apple
- 1 m.-sized onion(s)
- Fat
- ½ pot of thyme for the mold
- Salt and pepper, white
- 200 g whipped cream
- 2 duck breasts, German
- 3 tbsp Calvados
- 200 ml chicken stock
- 1 tbsp sauce thickener, dark
- some honey
- possibly apples (baby apples) for garnish
- Cranberries
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Wash, peel, and thinly slice the potatoes. Wash, quarter, and core the apple. Cut the apple into thin wedges. Layer the potato and apple slices in a layered pattern in a greased gratin dish. Peel and finely dice the onion. Wash the thyme, shake it dry, and strip the leaves from the stems, leaving a few for garnishing. Sprinkle the onion, thyme, salt, and pepper over the gratin and pour over the cream. Bake in a preheated oven (electric oven 200°C, gas mark 3) for about 45 minutes. Meanwhile, wash the duck breasts, pat them dry, season with salt and pepper, and brush with honey. Heat a frying pan. Place the duck breasts skin-side down in the pan and roast for 10 minutes. Then roast for about 15 minutes more, turning occasionally. Wrap the duck breasts in foil. Deglaze the pan with Calvados and pour in the chicken stock. Bring to a boil and thicken with a sauce thickener. Season to taste with salt and pepper. Slice the duck breasts and arrange them on plates with the sauce and gratin. Garnish with thyme and baby apples, if desired. Cranberries are delicious.
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