Duck breast with apple and thyme jelly

Name: Duck breast with apple and thyme jelly
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Duck breasts (approx. 700 g); 1 collar Thyme (about 8 stems); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Apple Jelly; 1 Head pointed cabbage (1-1,25 kg); 1 medium onion; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS lactose-free butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Duck breasts (approx. 700 g)
1 collar Thyme (about 8 stems)
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Apple Jelly
1 Head pointed cabbage (1-1,25 kg)
1 medium onion
7-10 Tbsp grated nutmeg
2 TABLESPOONS lactose-free butter

Directions

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.
2
Turn the duck breasts, season with salt and pepper and fry on the meat side until golden brown (3-5 minutes). In the meantime, heat apple jelly in a pot and stir in thyme leaves.
3
Remove duck breasts briefly from the pan and season with salt and pepper on the meat side. 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.
4
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.
5
Peel and finely chop the onion. Heat the butter in a wide saucepan. Sauté onion in it. Add pointed cabbage and braise for about 5 minutes, stirring occasionally. Season with salt, pepper and nutmeg.
6
Let the finished duck breast rest for about 5 minutes, then cut into slices. Season the stock with salt and pepper. Arrange on plates with duck breast and pointed cabbage. Garnish with thyme.