John Myers
Meat: Duck Breast with Calvados Sauce
The perfect meat: duck breast with calvados sauce recipe with a picture and simple step-by-step instructions.
- 1 Duck breast, 250-300 g
- 1 kl. Apple
- 2 tbsp Rapeseed oil
- 20 ml Calvados
- 100 ml Cream
- Black pepper from the mill
- Salt
- Wash the duck breast and pat dry with kitchen paper. Score the skin crosswise. Then season and fry in hot rapeseed oil, skin side down, for about 5 minutes.
- Turn the duck breast over and fry for a few more minutes.
- Take the duck breast out of the pan and continue frying for a good 5 – 10 minutes with the fat side up in the preheated oven at 200 degrees and then keep warm.
- In the meantime, peel the apple and remove the core. Dice. It looks a little more appealing with a ball cutter.
- Pour off most of the oil / fat mixture.
- For the sauce, remove the roast set from the pan with calvados and remove it from the edge of the pan. Add 100 ml cream and the apple pieces. Season with salt and pepper.
- Slice and serve the duck breast. Place the apple pieces with the Calvado sauce around them.
- As side dishes: baguette, rice, as you like.
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