Duck breast with salt and honey crust

Ingredients for 3 servings:

• 900 g duck breast, with skin (three breasts)
• some salt
• some pepper
• 2 medium-sized onions, roughly chopped
• 1 clove(s) garlic
• 1 apple, with peel in pieces
• 1 large orange(s), peeled and chopped
• some parsley, frozen
• 2 tbsp clarified butter
• Water, for the tray
• 200 ml chicken stock, jar
• 100 ml vegetable stock
• 50 ml cream
• 1 tsp, heaped cornstarch
• 1 tbsp salt
• 3 tbsp water
• 3 tsp honey, for the crust

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my home recipe

Make diamond-shaped cuts in the skin side of the cleaned duck breasts and season lightly with salt and pepper on both sides. Sear in hot clarified butter in a non-stick pan – first on the skin side, then on the meat side – and keep warm. Meanwhile, chop the onions, apple, orange, and garlic and place them on a baking tray with a little parsley. Pour in a little water and 100 ml of poultry stock from the jar and place the seared duck breasts on top. Cook in a preheated oven at 160°C on the second rack from the bottom for about 1 hour. For the salt and honey crust: Mix 1 tablespoon of salt with 3 tablespoons of water and brush the cooked duck breasts with a pastry brush and then brush with the honey. Grill the duck breasts on the middle rack of the oven for about 10-15 minutes until crispy. For the sauce: Scoop a few tablespoons of the roasting juices from the baking tray and strain them through a sieve. Bring the remaining 100 ml of chicken stock from the jar to a boil with the vegetable broth. Mix the cold cream with the cornstarch, pour it into the hot stock, and bring to a boil briefly. My side dish tip: We serve it with apple-flavored red cabbage and oven-baked bread dumplings.