125 g butter
2 tbsp clarified butter
800 g duck breast
1 tip of knife ground cinnamon
2 tbsp honey
250 g king trumpet mushrooms
2 piece kohlrabi
300 ml orange juice
2 piece oranges
1 bunch parsley
2 pinch pepper (ground)
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 about 2 minutes until translucent.
Deglaze the shallots with the orange juice and simmer for about 10 minutes.
Ingredients
2 piece shallots, 25 g butter, 300 ml orange juice
Add the chicken stock and cinnamon to the shallot and orange juice mixture and simmer for 10 min.
Dice the butter and stir in with a whisk, piece by piece. Season the sauce with salt and pepper to taste.
Ingredients
150 ml poultry stock, 1 tip of knife ground cinnamon, 100 g butter, 1 pinch salt, 1 pinch pepper (ground)
Preheat the oven to 70 °C top/bottom heat.
Wash the duck breasts in cold water, pat dry and remove any sinews if necessary.
Carefully score a criss-cross pattern into the skin with a sharp knife and season well with salt.
Ingredients
800 g duck breast, 1 tbsp salt
Place the duck breast skin-side down in a cold unoiled frying pan and fry for about 10 minutes over a medium heat until the skin is golden.
Turn down the heat, salt the duck breast on the flesh side, turn over and fry for 5 minutes.
Brush the skin side with honey and sprinkle with thyme. Leave to rest in the oven for about 10 minutes.
Ingredients
1 tbsp honey, 1 tsp thyme (dried)
Peel and halve the kohlrabi, then cut it 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 about 5 minutes.
Fillet the oranges. Add the orange fillets to the pan and cook for a further 5 minutes.
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 swirl it around. Fry the mushrooms over a medium heat for about 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 (ground), 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 und Unzer Verlag GmbH
