Magret with fondant apples
Ingredients
Instructions
- 3 duck breasts
- 3 tbsp. tablespoons green peppercorns in brine
- 10 cl Red Port
- 1 tbsp. coffee Veal stock
- 50g Butter
- nutmeg
- 6 Pink Lady type apples
- Salt
- Ground pepper
- Preheat the oven to 180°C (th. 6). Peel the apples and cut them into 1 cm thick slices. Melt half the butter. Spread the apples on a baking sheet lined with baking paper. Brush them with melted butter with a brush and pepper. Sprinkle with a little nutmeg and bake for 30 minutes, turning halfway through.
- Score the skin of the duck breasts in a grid pattern. Sear them skin side down in a very hot frying pan for 5 minutes, until the skin is well grilled. Discard the cooking fat, turn the duck breasts and continue cooking for about 1 min. Remove the duck breasts from the pan and let them rest on a board, under a sheet of aluminum foil.
- Deglaze the pan with the port, add the drained green pepper, let reduce by half then add the veal stock, 5 cl of water and whisk.
- When the sauce is homogeneous, add the rest of the very cold butter. Adjust the seasoning.
- Slice the duck breasts and arrange the slices in a fan shape. Cover with sauce and serve with slices of candied apples.
Variant : - After removing the cooking fat, flambé the duck breasts with 1 tbsp. Calvados, keep warm. For 30 cl of heavy cream into the hot pan, add the green pepper and let reduce for 2 minutes while scraping up the cooking juices. Adjust the seasoning.
Magret with fondant apples
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