125 g Butter
1 pinch Cinnamon (ground)
2 tbsp Clarified butter
800 g Duck breast
2 tbsp Honey
250 g King trumpet mushrooms
2 piece Kohlrabi
300 ml Orange juice
2 piece Oranges
1 bunch Parsley
2 pinch Pepper
150 ml Poultry stock
3 pinch Salt
1 tbsp Salt
2 piece Shallots
2 tsp Thyme, dried
2 tbsp Water
Peel and dice the shallots. Melt the butter in a pan over a medium heat. Sauté the shallots for approx. 2 mins. until translucent.
Deglaze the shallots with the orange juice and simmer for approx. 10 mins.
Ingredients
2 piece Shallots, 25 g Butter, 300 ml Orange juice
Add the chicken stock and cinnamon to the shallot-orange juice mixture and simmer for 10 min.
Dice the butter and stir in with a whisk, piece by piece. Flavour the sauce with salt and pepper.
Ingredients
150 ml Poultry stock, 1 pinch Cinnamon (ground), 100 g Butter, 1 pinch Salt, 1 pinch Pepper
Preheat the oven to 70°C top/bottom heat.
Wash the duck breasts in cold water, pat dry and remove any sinew if necessary.
Carefully score the skin side with a sharp knife in a diamond shape and season well with salt.
Ingredients
800 g Duck breast, 1 tbsp Salt
Place the duck breast skin side down in a cold pan without oil and fry for approx. 10 mins. over a medium heat until the skin is golden brown.
Reduce the temperature, salt the duck breast on the flesh side, turn and fry for 5 mins.
Brush the skin side with honey and sprinkle with thyme. Leave to rest in the oven for approx. 10 mins.
Ingredients
1 tbsp Honey, 1 tsp Thyme, dried
Peel the kohlrabi, halve and cut into 1 cm thick slices.
Heat the clarified butter in a pan and add the kohlrabi. Add the thyme, water, honey and salt and simmer for approx. 5 mins.
Fillet the oranges. Add the orange fillets to the pan and cook for a further 5 mins.
Ingredients
2 piece Kohlrabi, 1 tbsp Clarified butter, 1 tsp Thyme, dried, 2 tbsp Water, 1 tbsp Honey, 1 pinch Salt, 2 piece Oranges
Clean the mushrooms and slice lengthways. Wash the parsley, shake dry and chop finely.
Heat the clarified butter in a frying pan and spread out. Fry the mushrooms over a medium heat for approx. 5 minutes, turn and fry for a further 5 minutes. Season with salt and pepper.
Sprinkle the chopped parsley over the mushrooms.
Ingredients
250 g King trumpet mushrooms, 1 tbsp Clarified butter, 1 bunch Parsley, 1 pinch Pepper, 1 pinch Salt
Cut the roast duck breast into thin slices.
Arrange the fried mushrooms on plates and pour a little sauce over them. Place the slices of duck breast on top.
Serve the vegetables in a separate bowl.
953.75
45.73 g
69.94 g
35.53 g
Gräfe and Unzer Verlag GmbH
