Poultry: Barbarie Duck Breast on Apple, Plum and Onion Vegetables

the duck breast

1. Cut the skin of the duck breast with a sharp knife in a diamond shape.
2. Grind the rosemary needles with salt and pepper in a mortar and smear the duck breast on both sides.
3. Heat the clarified butter in a pan and fry the duck breast on the skin side.
4. Peel the onion and apple and cut into large pieces, halve the prunes. Put everything in a baking dish or Jena glass bowl with a lid.
5. Place the seared duck breast on top, deglaze the stock with water and stir in the grained vegetable stock. Add to the meat, put the lid on and cook in a preheated oven at 150 degrees for about 1 hour.
6. Then remove the lid and raise the temperature to 180 degrees and fry for another 30 minutes.
7. Place the breast on an extra plate and possibly put it under the grill again for a few minutes.
8. In the meantime, puree half of the fruit and onion mixture with the magic wand, mix with the rest of the mixture and season with salt and pepper.
9. Cut the duck breast diagonally into slices.

the bread confectionery

1. Cut the bread cubes into thin slices. Peel the shallot and chop the parsley.
2. Heat the butter lard in a pan and sweat the onions and parsley in it.
3. Heat the milk and pour it over the slices of bread. Add egg, onion-parsley mixture and spices and work with your hands to a fairly homogeneous dough.
4. Approx. Let it soak for 30 minutes. Now press the dough into praline molds and bake at 175 degrees for about 10-15 minutes.
5. On warmed plates, first arrange the thick vegetable sauce with the meat and serve with some of the bread pralines.
6. There are two eggs in the photo as I made double the amount and frozen the rest.
7. * Link to spice mixes: Granulated vegetable broth