Duck breast with sauerkraut on grapes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the onion and cut into small cubes. Heat the oil in a pot and fry the onion until transparent. Pick the sauerkraut and add. Add juniper berries, vinegar and 1/4 litre water and braise for 25 minutes. Wash the grapes and pluck them from the stalk.

2. 2

   Depending on size, cut in half and remove seeds. Fold into the sauerkraut two minutes before the end of the cooking time. In the meantime, wash the meat and pat dry. Cut the skin into a diamond shape, heat the pan and place the duck breast with the skin side first in the pan. Fry for twelve minutes on each side. Season with salt and pepper. Wash and slice the apple, remove the duck breast and let it rest. Turn the apple slices briefly in the frying fat. Cut the duck breast into slices. Arrange sauerkraut, apple slices and duck breast on a plate.

3. 3

   Season with salt and pepper. Wash and slice the apple, remove the duck breast and let it rest. Turn the apple slices briefly in the frying fat. Cut the duck breast into slices. Arrange sauerkraut, apple slices and duck breast on a plate. Garnish with thyme. Serve with herb-potato puree

4. 4

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