Duck breast with cranberry sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash duck breast, dab dry and rub with salt and pepper. Peel and halve the shallots. Heat oil in a pan. Place the duck breast in the pan with the fat side down and fry the meat over a high heat until brown on both sides. Add the shallots to the pan and fry briefly. Add some stock and continue cooking the duck breast over medium heat for 15-20 minutes, gradually adding the rest of the stock.

2. 2

   Peel and wash the potatoes and cut them into quarters lengthwise. Cook in boiling salted water at medium heat for about 15 minutes. Wash the apple, remove the core with an apple cutter. Cut apple into thin rings. Bring lemon juice and 1/8 litre water to the boil. Add the apple rings and cook at low heat for about 5 minutes. Remove duck breast from the pan, cover and let rest for about 10 minutes. Stir the sour cream into the stock, bring to the boil, stir in the sauce thickener and bring the sauce to the boil again briefly. Wash the thyme and chop finely except for a few stalks for garnishing. Drain the cranberries and add to the sauce with the chopped thyme, season with salt and pepper. Drain apple rings and potatoes.

3. 3

   Add the apple rings and cook at low heat for about 5 minutes. Remove duck breast from the pan, cover and let rest for about 10 minutes. Stir the sour cream into the stock, bring to the boil, stir in the sauce thickener and bring the sauce to the boil again briefly. Wash the thyme and chop finely except for a few stalks for garnishing. Drain the cranberries and add to the sauce with the chopped thyme, season with salt and pepper. Drain apple rings and potatoes. Slice the duck breast and arrange on a plate with the potatoes, apple rings and sauce. Serve garnished with the remaining thyme