Spiced Duck Breast with a Duo of Gourmet Sautéed Apples
Spiced duck breast served with a duo of sautéed apples is a recipe that promises to delight your taste buds. This preparation highlights the richness of duck meat, enhanced by carefully selected spices: paprika, cinnamon, ginger, and cumin. Perfect for a gathering with friends or a family meal, this dish requires a minimum of 30 minutes of preparation and cooking and consists of simple yet flavorful ingredients. The crispy rattes potatoes and Granny Smith apple add a touch of freshness, providing a perfect contrast to the intense flavor of the meat. Consider pairing it with a full-bodied red wine for a perfect match. Whether for a special occasion or just to treat yourself, this spiced duck breast quickly becomes a staple in your culinary repertoire. Serve it with the reduced sauce for maximum flavor and enjoy the admiring glances of your guests!
- Preparation time: 30 min
- Cooking time: 30 min
- Servings: for 2 people
- Difficulty: Difficult
Ingredients
- - 1 nice duck breast
- - 250 to 300 g of rattes potatoes (or any other variety suitable for frying)
- - 1 Granny Smith apple
- - 1 teaspoon of sweet paprika
- - 1/2 teaspoon of ground cinnamon
- - 1/2 teaspoon of ground ginger
- - 1/4 teaspoon of cumin
- - 1 tablespoon of liquid honey
- - 1/4 teaspoon of chicken stock powder
- - A good splash of quality balsamic vinegar
- - Salt and freshly ground pepper
- - Duck fat for cooking
Preparation
1. The spices:
Score the skin of the duck breast for even cooking. In a bowl, mix all the spices (except for the stock) with a pinch of salt and pepper. Rub the mixture onto the meat side of the breast and let it rest at room temperature.
2. The sautéed apples:
While the duck breast is resting, wash, peel, and cut the potatoes. For the rattes, just wash and cut them. In a frying pan, heat the duck fat over medium-high heat, add the potatoes, and coat them well. Cook for 10-15 minutes, stirring occasionally (you can lower the heat slightly if necessary).
3. In the meantime, peel the apple and cut it into pieces similar in size to the potatoes. When the potatoes are golden but still firm, add the apple pieces and slightly reduce the heat.
4. Cooking the duck:
In a hot frying pan without any fat, place the duck breast skin-side down. Press down gently with your hand for a minute to prevent it from curling. Cook until the skin is nicely browned and has rendered almost all its fat (about 8-10 minutes).
5. Flip the duck breast to cook the meat side for 2 to 3 minutes, being careful not to burn the spices. Remove the breast and cover it with aluminum foil to continue cooking off the heat.
6. The sauce:
Reduce the heat under the pan, discard the excess fat. Deglaze by scraping the bottom with a splash of balsamic vinegar and let it reduce by two-thirds. Incorporate the chicken stock, add 3-4 tablespoons of water and the honey, then reduce until you achieve a syrupy sauce. Keep warm.
7. The presentation:
Slice the duck breast into approximately 0.5 cm thick slices and arrange on a plate with the sautéed apples, drizzling with the sauce.
