John Myers
Roasted Duck Breast with Apple Risotto
The perfect roasted duck breast with apple risotto recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fresh debris á approx. 180 g
- Salt pepper
- 15 g Clarified butter or any vegetable oil
- 50 g Onion cubes
- 1 Bay leaf
- 3 Juniper berries
- Black peppercorns
- Marjoram and thyme
- Honey
- Game stock or soup
- Butter for frothing
- Red wine
- Honey
- Cranberry compote
- Balsamic vinegar
- Cut the duck breasts crosswise on the skin side with a sharp knife, season (only the skin, not the meat) with salt and pepper and fry the skin side until crispy in a hot pan with oil or clarified butter, turn over and fry also brown. Place with the skin side up on a small baking sheet or in a small baking dish and cover with the spices. In the preheated oven at approx. 180-200 ° C, approx. 10-15 min., Depending on the desired cooking level (e.g. pink inside), remove from the oven and let it rest for a few minutes.
- In the meantime, froth up the butter in the roasting residue, sweat the onion cubes until translucent, then add the spices (peppercorns, juniper berries, bay leaf), press or grind beforehand with a knife. Caramelize with honey and deglaze with red wine and add game stock or soup. Let the creamy boil down, season to taste and, if too thin, thicken with a little mixed starch. Season to taste with cranberry compote and a little balsamic vinegar.
- Cut the debris into slices, catch the escaping meat juice and pour it into the sauce.
- 4th TIP: Fry the meat in a non-coated pan, as this will result in better gravy !!!!
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