Delicious on green pepper sauce with glazed apples

Ingredients

• 4 separated Barbarie duck breasts
• 2-3 “Cox Orange” apples
• A bit fresh rosemary, marjoram and thyme
• 1 clove of garlic
• 1 tablespoon of honey
• 1 tablespoon green pepper in its own juice
• Brown duck stock  (ideally self-made, alternatively use a high quality convenience product)
• a little butter

Preparation

1. Cut patterns into the skin and rub the herbs and the grinded pepper into the cuts.
2. Do the same with a little lemon and orange zests and optional with garlic.
3. Put the prepared breasts into plastic bags and keep them in the fridge over night.
4. Preheat the oven and roast the breasts above at 170° C for approx. 15-20 minutes. (Or grill it for the same period of time.)
5. Cook the duck stock, reduce it to less volume,
6. Add green pepper and whisk a little cold butter into it.
7. Peel the apples, remove the cores and cut them into quarters.
8. Heat up a little butter until it turns brown and looks like “nut butter”.
9. Fry the pieces of the apples in it.
10. As soon as they are warm carefully pour a little bit honey onto it.
11. Fry for another or maximum two minutes,
12. The apples will have retrieved a certain glance.

Serving suggestion

• Check if the breasts are crispy from the outside and pink on the inside.
• Take them out, slice them and decorate them onto the pepper sauce.
• Use the apple pieces to frame them.