John Myers
Roasted Duck Breast in Lamb’s Lettuce on Baked Apple
The perfect roasted duck breast in lamb’s lettuce on baked apple recipe with a picture and simple step-by-step instructions.
- 1 Pc. Duck breast
- 200 g Lamb’S lettuce
- 1 pinch Salt and pepper
- 250 ml Apple juice
- 500 g Apple boskop
- 80 g Butter
- 1 tbsp Sugar
- 1 Msp Cinammon
- 0,5 Pc. Lemon
- 2 tbsp Honey
- 60 g Hazelnuts
- 1 Pc. Shallot
- 2 tbsp Balsamic vinegar
- Sear the duck breast and add salt while roasting. Before taking it out of the pan, spread some honey and continue frying on both sides. Then wrap in aluminum foil for 10 minutes at 100 degrees in the oven. Then let rest for 7-10 minutes before slicing and serving.
- Reduce the apple juice to about a quarter in a small saucepan. Wash the apples, remove the core and cut into small pieces. The shell stays on. Then fry the apples all around in a pan with butter and then add the sugar, cinnamon and the juice of half a lemon. Take the apples out of the pan and let them cool down. Mix the initially boiled down apple juice with honey into the apple compote, done.
- Clean, wash and spin dry a bowl of lamb’s lettuce. Roughly chop the hazelnuts and roast them in a pan without fat until they are fragrant. Cut a shallot into fine cubes, mix the balsamic vinegar, salt and pepper and pour over the salad. Likewise the nuts.
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