Duck breast with apple and thyme jus

Name: Duck breast with apple and thyme jus
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Duck breast fillets (approx. 700 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 small bunch of thyme; 3-4 Tbsp Apple Jelly; 1 large pointed cabbage; 1 Onion; 2 TABLESPOONS Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Duck breast fillets (approx. 700 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 small bunch of thyme
3-4 Tbsp Apple Jelly
1 large pointed cabbage
1 Onion
2 TABLESPOONS Butter
7-10 Tbsp Aluminium foil

Directions

1
Wash the duck breast, dab dry. Cut the skin crosswise. Season with salt and pepper. Heat a large ovenproof pan without fat. Fry the duck breast on the skin side for about 5 minutes at medium heat. Turn and fry for another 3-5 minutes
2
Wash the thyme and shake dry. Set aside something to garnish. Pluck off leaves and chop them together with the stems if they are fine. Warm the jelly and stir in the thyme. Drain fat from the pan. Spread the skin side of the duck breast with jelly. Pour on 1/8 l hot water. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 10-15 minutes
3
Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut the cabbage into wide strips. Peel and finely chop the onion. Heat butter in a wide saucepan. Steam onion and cabbage for about 5 minutes. Season with salt, pepper and nutmeg
4
Wrap duck breast in aluminium foil and let it rest for about 5 minutes. Season the stock with salt and pepper. Cut the duck breast into slices and add the escaping meat juice to the stock. Arrange everything with pointed cabbage and garnish with the rest of thyme. Potato gratin tastes good with it
5
Drink: light red wine