- Breast of Duck2 Piece(s)
- Orange2 Piece(s)
- Garlic2 Piece(s)chopped
- Soy sauce1 Tablespoon(s)soup of soy sauce
- Pepper2 Pinchground chili
- Apple4 Piece(s)pilled, diced
- Cumin1/4 Teaspoon(s)
- Cinnamon1 Pinchgrounded
- Cardamom4 seed(s)
- Coriander8 seed(s)
- Peppercorns8 Piece(s)
- Clove1 Piece(s)
- Ginger15 Gram(s)chopped
- Brown sugar1 Teaspoon(s)
- Vinegar2 Teaspoon(s)
Duck and Apple work very well together. That’s why these duck breast with a sour apple compote is a very successful dish. Cooking the breasts is a bit long, cherries cook at the same time.
Creating marinade mixture
In a bowl, mix together 1 orange juice, 1 chopped clove of garlic, soy sauce and 1 pinch of pepper. Make marinate the duck breasts for 1 hour in this mixture.
The right method to make the sauce
Take two ribbons of zest on the other orange. Press the orange. Book . Put the diced apple in a saucepan. Now add the remaining garlic, and all spices, zest , orange juice and 0.5 dl of water. Then, add sugar and vinegar and mix it well. Cover and cook on low heat for 20 minutes. Remove the lid and cook for another 10 minutes. Stir regularly while cooking.
How to cook the duck breast
Drain the duck breasts. Reserve the marinade. Put the meat in the mixture of butter and oil over fairly high heat, and cook until it gets brown. Finish cooking on medium heat. Pour a puch of salt and pepper. Keep warm.
Pour marinade in the same fat. Stir well and reduce for two to three minutes. Adjust seasoning. Then transfer to a gravy boat.
Slice the duck breasts. Serve with the apple chutney. Serve with the sauce and a green salad.
You can replace the balsamic vinegar with 1 tablespoon of old wine vinegar and 1/2 tablespoon of acacia honey.
Applesauce and duck breast can be cooked in advance