Crispy duck breast with Brussels sprouts, almond napkin dumpling and balsamic jus

Name: Crispy duck breast with Brussels sprouts, almond napkin dumpling and balsamic jus
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 ml Milk; 300 g Bread rolls from the previous day; 60 g chopped almonds; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Duck breasts (à approx. 350 g); 500 g Brussels sprouts; 2 medium-sized onions; 4 Stem(s) Parsley; 1 glass (400 ml) Duck fund; 3-4 Tbsp Balsamic vinegar; 1-2 TEASPOONS Honey; 5 discs Bacon; 2 TABLESPOONS Butter; 1 TEASPOON Cornstarch; 7-10 Tbsp Physalis; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 ml Milk
300 g Bread rolls from the previous day
60 g chopped almonds
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Duck breasts (à approx. 350 g)
500 g Brussels sprouts
2 medium-sized onions
4 Stem(s) Parsley
1 glass (400 ml) Duck fund
3-4 Tbsp Balsamic vinegar
1-2 TEASPOONS Honey
5 discs Bacon
2 TABLESPOONS Butter
1 TEASPOON Cornstarch
7-10 Tbsp Physalis
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Heat the milk. Cut the rolls into small cubes, pour the milk over them and let them steep for about 15 minutes. Roast the almonds in a pan without fat until golden brown, let them cool down a bit. Add the almonds, except for 1 tbsp, to the rolls. Add eggs and knead well. Season with salt and pepper and knead again well
2
Wash duck breasts, pat dry. Cut the skin several times with a sharp knife. Season breasts with salt and pepper. Heat up a pan. Put the breasts with the skin side in and fry them for about 5 minutes until golden brown. Turn and fry again for about 2 minutes. Place in an ovenproof dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes
3
Coat 3 pieces of aluminium foil with grease. Divide dumpling mixture into three. Form portions on the aluminium foil into a roll, roll up and twist the ends together tightly. Boil up plenty of water in a large pot. Add the rolls and cook over a mild heat for about 30 minutes
4
Wash and clean the Brussels sprouts, cut the ends crosswise. Cook in boiling salted water for 12-15 minutes. Peel and finely dice onions. Cut bacon into strips. Wash parsley, dab dry and cut into fine strips
5
Degrease frying stock. Heat the pan with the frying set, fry half the onion cubes in it. Deglaze with stock and vinegar. Season with salt, pepper and honey, simmer for 5 minutes
6
Leave bacon in a pan until crispy. Add remaining onion cubes and fry over medium heat for about 5 minutes. Drain the brussels sprouts and let them drain well. Add to the bacon-onion mixture and season with salt and pepper. Melt butter in a small pot, add almonds and parsley put aside, remove from heat
7
Pour the sauce through a sieve, bring to the boil again. Stir the starch with some water until smooth, thicken the sauce with it. Season sauce once more. Lift the napkin dumplings out of the water, remove from the aluminium foil. Cut the dumplings into slices and sprinkle with almond butter. Cut the duck into slices. Arrange everything together on a plate and garnish with physalis