Duck breasts with apples and onion confit

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Duck breasts with apples and onion confit

Duck breasts with apples and onion confit



Duck breasts with apples and onion confit
Duck breasts with apples and onion confit

Ingredients Duck breasts with apples and onion confit
Number of persons
-
2
+

2 Fresh Fatty Duck Breasts

Balsamic Vinegar

2 packets of vanilla sugar
for accompaniment:

3 golden apples and one grany apple

1 sachet of vanilla sugar + 3 tablespoons of sugar (or creamy honey)

50 g salted butter

50 g soft butter

Cinnamon (optional)

4 medium onions

Ground black pepper




Preparation Duck breasts with apples and onion confit
Total time: 30 min
Preparation time: 10 min
Cooking time: 20 min
In a frying pan, put 1 bag of vanilla sugar, pepper (generously) and 1/2 cup of balsamic vinegar.
Scratch (notch) the duck breasts on both sides with a knife, place the fat on top and sprinkle with pepper and 1 sachet of vanilla sugar.
Sprinkle with balsamic vinegar.
Cover and leave to rest for a minimum of 1 hour and a maximum of 2 hours.
Peel and cut the apples into thin slices.
Heat the duck breasts, having taken care to turn them over, on a low heat.
Put the apples, 50 g of salted butter and cinnamon in a large non-stick frying pan, and finally the sugars. Fry all this while watching the duck breasts cook.
Prepare the onions like the apples, but with salt and pepper and the soft butter, over a low heat so that they make a confit.
Serve

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