Apple Glazed Duck Fillet

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

The aromas of cinnamon, apples, and herbs linger invitingly in the air. Simply irresistible—the combination of herby thyme and fruity apple with a soft, tender duck breast fillet is extravagant and heavenly. If the duck is prepared well, you are guaranteed a juicy and extremely tender cut that simply melts in your mouth.

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The aromas of cinnamon, apples, and herbs linger invitingly in the air. Simply irresistible—the combination of herby thyme and fruity apple with a soft, tender duck breast fillet is extravagant and heavenly. If the duck is prepared well, you are guaranteed a juicy and extremely tender cut that simply melts in your mouth.

The flavors harmonize so perfectly with each other and each delightful forkful will bring pure joy. If you are looking for something old but pepped up, something traditional with new flavors, then this is the perfect menu for you.

Method:

  1. Pre-heat the oven to 200ºC (about 390ºF). Prepare a baking tray and your oven grill by oiling them.
  1. Spread out the onions, parsnip and carrot on the baking tray. Begin to roast the vegetables while you prepare the duck fillets.
  1. Wash each duck breast carefully and pat dry. Using a sharp knife, carefully cut diagonal slits into the fatty side of the breast, without piercing the duck meat below. Salt and pepper each on both sides. Brush each side generously with half of the apple gelée.
  1. Heat a pan with oil. When really hot, place the breast (fatty side down) and fry on high heat for 1-2 minutes. Flip over and fry for another 1-2 minutes. Take out cover with the thyme and place on the baking tray with the vegetables, fatty side down. Roast for 6 minutes.
  1. After 6 minutes remove the breast from the baking tray, pour the stock over the vegetables and put back into the oven. Place the oven grill over the baking tray and put the duck fillets on the grill, this time fatty side up.
  1. You want to get the filet crispy now so make sure it does not cook in the stock. Glaze the filets with the remaining apple gelée and roast for another 6 minutes. Turn on the grill function of your oven and for the last 3 minutes grill the breast on high heat.
  1. Take out of the oven and pack each breast in aluminum foil. Allow to rest for 5 minutes.
  1. In the meantime prepare the sauce by pureeing the vegetables and stock very finely. Bring to a boil and if necessary strain through a fine mesh strainer.
  1. Cut the duck into thin slices.
Helpful Note: Consider serving with red cabbage with pomegranate seeds and potato dumpling cakes.
Padmaja
Thats one sumptious meal Meeta!! Love that amazing color of duck fillets!!! Incredible!!
DECEMBER 18, 2007 11:38:00 AM GMT+01:00
Brilynn
You've definitely got my mouth watering! This is not within a student's budget... I think I'll have to sell my body to science so I can buy some duck and enjoy this too!
DECEMBER 18, 2007 3:26:00 AM GMT+01:00
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