Duck breast with apple and thyme jelly

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the duck breast, dab dry and make a diamond-shaped incision in the skin. Wash the thyme, shake dry and pluck off the leaves, except for a little to garnish. Heat a large pan without fat, place the duck breasts in the hot pan with the skin side down and fry for about 5 minutes. Turn the duck breasts, season with salt and pepper and fry them from the meat side also until golden brown (3-5 minutes). In the meantime, heat apple jelly in a pot and stir in thyme leaves. Remove duck breasts from the pan briefly and season with salt and pepper on the meat side.

2. 2

   Drain the fat, put the duck breasts back into the pan and spread the apple and thyme jelly with a spoon on the skin side of the duck breasts. Pour on approx. 1/8 litre of hot water. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Meanwhile clean, wash and cut the pointed cabbage into strips. Peel and finely chop the onion. Heat butter in a wide saucepan. Sauté onion in it. Add the pointed cabbage and braise for about 5 minutes, stirring occasionally. Season with salt, pepper and nutmeg. Let the finished duck breast rest for about 5 minutes, then cut into slices. Season stock with salt and pepper.

3. 3

   Heat butter in a wide saucepan. Sauté onion in it. Add the pointed cabbage and braise for about 5 minutes, stirring occasionally. Season with salt, pepper and nutmeg. Let the finished duck breast rest for about 5 minutes, then cut into slices. Season stock with salt and pepper. Arrange on plates with duck breast and pointed cabbage. Garnish with thyme

Nutrition Facts

KCAL
540 kcal

CARBS
18 g

FATS
35 g

PROTEINS
36 g