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Duck in cranberry-apple sauce
Number of servings: 2
Ingredients
- Meat
- Duck breast - 1 pieces
- Salt - 1 teaspoons
- Black pepper - 1 teaspoons
- Garam masala - 1 teaspoons
- Apple - 1 pieces
- Sauce
- Onion - 1/2 pieces
- Apple - 1 pieces
- Dry red wine - 2 spoons
- Cranberry - 2 spoons
- Garlic - 1/2 teaspoons
- Marjoram - 1/2 teaspoons
- Salt - 1 pinches
- Black pepper - 1 pinches
- Extras
- Buckwheat groats - 80 g
- Green asparagus - 10 pieces
- Salt - 1 pinches
- Sugar - 1 pinches
Cooking instructions
- Meat
- Make shallow cuts in duck breast on the side with the skin. Arrange the cuts to form a rectangular grid. It is important to cut through the skin and a little bit into the meat.
- Rub the meat with salt, black pepper, and garam masala.
- Wrap the meat in aluminum foil and refrigerate for a night.
- The next day, fry the breast 5 minutes on the side with the skin, and 3 minutes on the other side.
- Transfer the breast to a casserole dish and rub it with honey. Apple slices can be arranged on top.
- Bake at 190 degrees for 35 minutes in covered casserole dish.
- Sauce
- Chop onion and fry.
- Add finelly cut apple and stew for a while.
- Transfer everything to a small pot and simmer further.
- Pour wine, add cranberry, garlic, marjoram, salt, and black pepper.
- Stew everything for another 12-15 minutes.
- Extras
- Remove wooden pieces of asparagus.
- Simmer asparagus with a bit of salt, and a pinch of sugar.
- Boil buckwheat groats.
- Magda -
