Apples not only refine desserts with their aromas, but are also delicious in main dishes. Thanks to their special properties, apples are ideal for cooking and baking. Whether sweet or salty – apples give hot and cold dishes a special touch. Here we have a recipe for duck breast stuffed with apple.
Difficulty:2
People:6
Preparation:1 hour
Cooking time:1 hour
Iingredients
For the stewed apples with root vegetables:
2 Pink Lady apples
5 shallots
2 parsnips
3 yellow carrots
3 young carrots with leafy greens
3 white beets
3 tbsp honey
6 tbsp olive oil
2 sprigs of thyme
1 lemon half
1 teaspoon paprika
4 tbsp soy sauce
Black pepper to taste
For the duck breast:
2 duck breasts
2 Pink Lady apples
2 shallots
200 g chanterelles
20 g butter
30 g pine nuts
1 tbsp olive oil
2 tbsp vinegar
2 parsley stalks
Pepper to taste
Salt to taste
Preparation of stewed apples with root vegetables:
Preheat the oven to 200°C. Remove the core and cut the apples into thick slices. Sprinkle with lemon juice. Wash, peel and cut the vegetables into thick strips. Peel the shallots and cut them into thick strips. Mix the honey, soy sauce, vinegar, paprika, pepper and olive oil. Add apples, root vegetables, shallots and thyme sprigs to the marinade and mix well. Place all ingredients on a baking tray. Cook in the oven at 200°C for about 40 minutes. Turn the vegetables halfway through the cooking time.
Duck breast preparation: Peel and core two Pink Lady apples, cut the apples into small pieces and sprinkle with lemon juice. Peel the shallots and cut them into small cubes. Chop the parsley. Carefully clean the chanterelles and chop them roughly.
Sear the apples in 15 g butter over medium heat for a few minutes, then reduce the heat and let them cook for about ten minutes. Saute the shallots in the rest of the butter and oil, then add the mushrooms. Season with salt and pepper. Simmer for a few minutes, until the mushrooms turn golden brown and the cooking liquid has evaporated. Add the apples, mix and cook for a further 5 minutes. Then add the vinegar, cook for a few more minutes, sprinkle with parsley and remove from the hob.
Roast the pine nuts in a pan without fat and add to the apples and mushrooms, mix and let cool.
Score the skin of the duck breasts in a diamond shape. Season with salt and pepper. Place one duck breast on the skin side, divide the apple and mushroom filling over it, place the second duck breast with the flesh side over it and tie like a roulade. Increase the oven temperature to 240°C. Sear the duck breast in a hot pan for 3 minutes on each side, then place in the oven for 10 minutes. Then reduce the heat to 180°C and bake for another 15 minutes.
Remove the stuffed duck breast from the oven, cut it into pieces, serve with the apples and caramelized vegetables and some finely chopped parsley and enjoy immediately!
