John Myers
Contents
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Ingredients
Duck breast fillet:
- 2 Duck breast fillets à 270 g
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 arc Aluminum foil
Sauce:
- Roast duck stock
- 2 tbsp Breadcrumbs
- 10 tbsp Cooking cream
- 5 Butter chunks / pegs
- 2 big pinches Coarse sea salt from the mill
- 1 tsp Sweet soy sauce
Pineapple-Mango-Red Cabbage:
- 200 g / 2 servings Pineapple-Mango-Red cabbage frozen approx. 300 g / own production *)
Almond balls:
- 200 g Frozen almond balls 10 pieces
- 1 arc Parchment paper
Instructions
Duck breast fillet:
- Wash the duck breast fillets, dry them thoroughly with kitchen paper, cut the skin side crosswise with a sharp knife (attention: do not cut into the meat!), Fry the skin side in a non-oiled pan for about 5 minutes so that the skin is slightly tanned is. Place the duck breast fillets on the meat side and fry for another 5 minutes. Place with the meat side down on an ovenproof dish, season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each), in the preheated oven on the middle rack at 200 ° C for approx. 20 - Fry / cook for 25 minutes and use the grill function for the last 5 minutes. Wrap the duck breast fillets in aluminum foil, let them rest for 5 minutes and then cut them diagonally into approx. 1 cm thick slices with a sharp knife.
Sauce:
- Stir breadcrumbs (2 tbsp) into the roasting fat, briefly brown / stir-fry, deglaze with the cooking cream (10 tbsp), stir in the flakes of butter and season with coarse sea salt from the mill (2 big pinches) and 1 teaspoon ketchup. Let everything simmer gently for a few minutes.
Pineapple-Mango-Red Cabbage:
- Let the pineapple-mango-red cabbage thaw in time and heat for serving. *) See my recipe: Pineapple-Mango-Red Cabbage Any other type of red cabbage is also possible, e.g. red cabbage in a glass or frozen, etc.
Almond balls:
- Prepare the almond balls in the oven according to the instructions on the package.
Serve:
- Serve the duck breast fillet with sauce, pineapple-mango-red cabbage and almond balls.
