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Duck Breast with Caramelized Red Wine Apples on Lamb’s Lettuce

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 206 kcal

Ingredients
 

  • 2 Duck breasts
  • 2 large Handful of lamb's lettuce
  • 1 sweet and sour Apple
  • 100 ml Red wine
  • 4 tbsp Balsamic vinegar
  • 1 tbsp Sunflower oil
  • 20 g Butter
  • 1 tbsp Sugar
  • Salt and freshly ground black pepper

Instructions
 

  • Wash and prepare the lamb's lettuce.
  • Preheat the oven to 180 degrees. Wash the duck breasts as well and fry them in a pan with 1 tablespoon of oil on the skin side for 5 minutes, turn and fry again for 5 minutes. Remove the meat, season with salt and pepper, wrap in aluminum foil and cook for 15 minutes. Put in the oven for 20 minutes.
  • Cut the apples into small pieces. Melt the butter in the pan with the roast duck, add 1 tablespoon of sugar and carefully caramelize. Add the apple and swirl briefly, add the balsamic vinegar and deglaze with red wine. Allow the red wine to boil down, reduce the temperature so that the whole thing stays warm but does not boil.
  • Take the duck breasts out of the oven and cut into slices. Mix any remaining juices into the apple sauce.
  • Arrange the lamb's lettuce and meat slices on the plates, add the apple pieces and drizzle with the sauce.

Nutrition

Serving: 100gCalories: 206kcalCarbohydrates: 10.4gProtein: 0.3gFat: 15.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Grandma’s Buchteln

Stock: Apple and Carrot Jam