Ingredients
-
3
-
3
-
1
-
1
-
1
-
1
-
1
-
-
-
3
-
2
-
1
-
1/2
-
-
Directions
Duck Breast With Fried Apples,This recipe is courtesy of Dina Nikolaou. Found this recipe in the November 28, 2008 edition of Athens Plus magazine.,Lovely flavor and the apples are especially good. Instead of cider used Marsal wine. For some reason the duck was a bit tough – I do not blame the recipe I blame the chef & the duck! I didn’t use any butter to fry the apples. It is a recipe that I would make again.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Honey and Cup of Vinegar in a Small Saucepan For Three to Four Minutes Over a Low Heat. |
|
2
Done
|
Remove from the Heat and Add the Cinnamon, Ginger and Coriander. Season. |
|
3
Done
|
Let the Marinade Cool. |
|
4
Done
|
Make Diagonal Cuts With a Sharp Knife in the Duck Breasts (to Facilitate the Absorption of the Marinade). |
|
5
Done
|
Place the Breasts Side by Side in a Shallow Baking Tray and Pour the Marinade Over Them. |
|
6
Done
|
Cover the Pan With Plastic Wrap and Leave to Marinate in the Refrigerator For Two to Three Hours. |
|
7
Done
|
Preheat the Oven to 240c. |
|
8
Done
|
Drain Off the Marinade Into a Small Saucepan and Heat Until Reduced to Half. |
|
9
Done
|
Put the Fillets in a Baking Tray and Bake in the Oven For 15 Minutes. |
|
10
Done
|
Meanwhile Heat the Butter (or Oil) in a Nonstick Pan and Cook the Apples For About 10 Minutes Until They Acquire a Golden Color, Turning Them on All Sides. |
|
11
Done
|
Season and Dust With Cinnamon and Sugar, and Allow to Cook Until the Sugar Has Dissolved. |
|
12
Done
|
Add the Rest of the Apple Cider and Remove from Heat. |
|
13
Done
|
When the Fillets Are Done, Cover the Baking Tray With Aluminium Foil or Baking Paper and Allow to Settle For 12-13 Minutes Before Serving, to Help Soften Them. |
|
14
Done
|
Serve With the Apples and the Sauce. |
