Normandy Ducks

Ingredients for 4 servings:

• 4 slice(s) pork, large, thinly sliced ​​from the topside across the grain, about 1/2 cm thick
• 400 g minced meat, half and half
• 1 apple, sour
• 1 onion(s)
• 1 egg(s)
• 1 roll, stale
• Salt
• pepper
• possibly mustard
• wine, white
• Calvados
• 2 onions
• 2 apples
• Sugar
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Norman roulades

Place the meat slices between cling film and beat vigorously, otherwise they will become tough. Knead the minced meat with the finely diced onions, apple diced into 0.5 cm cubes, egg, soaked bread roll, and, if you like, mustard, season, and spread over the meat slices. Form the meat into balls and tie them together with kitchen string. Brown them all over in a hot casserole dish, season, and deglaze with white wine. Simmer on low heat for 70-90 minutes. Remove from the dish and remove the kitchen string. For the sauce, fry the onions and apple pieces, add the sugar, let it caramelize slightly, and then pour in the braising liquid. Reduce slightly, season with salt and pepper, and add a dash of Calvados.