Recipes in the world of Flavilo

Roasted duck breast served with apple purée

Roasted Duck Breast with Apple Purée

Roasted duck breast with apple purée is an elegant and harmonious dish that creates a perfect balance of sweet and savory flavors. The crispy skin and succulent meat of the duck breast are perfectly complemented by the delicate, slightly caramelized sweetness of the apple purée. As the duck sears in the pan, the fat slowly renders, and the skin turns golden brown. The apple purée gets its unique, slightly tart-sweet flavor from the combination of white wine and honey, which perfectly counterbalances the richness of the duck. This dish is a perfect choice for festive dinners or romantic evenings when you want to prepare something special. The combination of duck breast and apple purée evokes the elegance of French cuisine, while its true magic lies in its simplicity.

Prep Time 15 min
Preparation 30 min
Total 45 min
850 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 2
⭕ 2 Duck Breast
⭕ 2 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 1 sprig Rosemary
⭕ 3 Apples
⭕ 50 g Butter
⭕ 1 tbsp Honey
⭕ 100 ml White Wine

BevĂĄsĂĄrlĂł kosĂĄr ikon Shopping List (0) ▼

    Allergen Information
    Information iconRead More

    Preparation Steps

    1

    Score the duck breast skin in a diamond pattern with a sharp knife, being careful not to cut into the flesh. Season generously with salt and pepper, then gently rub the rosemary into the skin.

    2

    Place the duck breasts, skin-side down, in a cold skillet over medium heat. Cook for 6-8 minutes, until the skin is crispy and golden brown, and much of the fat has rendered.

    3

    Flip the duck breasts and cook for another 3-4 minutes. Transfer to a preheated oven at 350°F (180°C) for 8-10 minutes, or until the internal temperature reaches your desired level of doneness (medium-rare is recommended).

    4

    While the duck is roasting, prepare the apple purée. Peel, core, and dice the apples into small cubes.

    5

    Melt the butter in a saucepan over medium heat. Add the diced apples and sauté for a few minutes until slightly softened. Pour in the white wine and add the honey. Reduce the heat to low and simmer for 10 minutes, or until the apples are completely tender.

    6

    Use an immersion blender to purée the cooked apples until smooth and silky.

    7

    Remove the duck breasts from the oven and let them rest for 5 minutes before slicing, allowing the juices to redistribute.

    8

    Slice the duck breast thinly and serve with the apple purée. Garnish with a sprig of rosemary or a drizzle of extra honey, if desired.