John Myers
Roasted Duck Breast with Plum-apple-cinnamon À La Britta
The perfect roasted duck breast with plum-apple-cinnamon à la britta recipe with a picture and simple step-by-step instructions.
- 500 g Duck breast / fresh
- 2 Apple boskop
- 6 Plums
- Potato dumplings / bag.
- Sugar
- Cinnamon
- Oil
- Butter
- Pepper White
- Salt
- Take the duck out of the packaging, check for down and pluck it out, wash and place in the clean roaster. Put some water on the bottom of the roaster so that nothing can burn later. Pour some oil over the breast, skin side up, (sunflowers), season with pepper and salt and then let it simmer on the oven rack at 180 “Celsius. For a total of 60 minutes. In between, open the oven door to shut off the evaporation of the liquid Then the skin will be crispier.
- Peel and core the washed apples. Divide and stone the washed plums. Then put in a saucepan with a little butter, sugar and cinnamon, add the plums and apple pieces and bring to the boil briefly. Then, while stirring, add some maizena (corn flour) for the binding.
- Now we need a saucepan that we can fill with cold water. The dumplings in the boiling bag come in there to soak in the cold water. Now add a little more salt and cook until the water starts to bubble. If everything is also on the back, on the instructions for use, the respective potato dumplings packaging … let boil for 20 minutes until the dumplings float on top. Now, get the dumplings out with cold water, frighten .., ah, put them off and free them from the shell. Then arrange everything, as in my photo, and then enjoy your meal! : D
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