Roast duck breast

Name: Roast duck breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Almond kernels without skin; 2 Duck breast fillets (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g dried apricots; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Almond kernels without skin
2 Duck breast fillets (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g dried apricots
7-10 Tbsp Kitchen yarn

Directions

1
Roast the almonds in a pan without fat. Remove and chop roughly. Wash the meat, dab dry, cut the skin into a diamond shape. Season with salt and pepper
2
Cut the apricots in half horizontally. Cover one side of a duck breast fillet with apricot halves and sprinkle with half of the almonds. Place the other duck breast fillet on top, with the skin facing outwards. Wrap with kitchen string to a roast
3
Put the roast duck in a flat roasting pan. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-30 minutes. Sprinkle the remaining almonds over the roast about 10 minutes before the end of the cooking time. Take the roast out of the oven, let it rest for about 5 minutes and cut into slices