Duck breast braised with potatoes, apples and chestnuts
1040
April 17, 2024
Duck breast braised with potatoes, apples and chestnuts
Ingredients for 2 persons
2 duck breasts about 300 g
2 large potatoes 2 apples 200 g chestnuts, cooked and peeled
Salt, pepper, thyme
preparation
The duck breasts are cut on the fat side (skin) lattice-shaped, so that the fat can roast well, namely, you hunt for the remaining ingredients to braise them in it.
Place the duck breasts in a roasting pan on the skin side and let them fry for 10 minutes in the oven. Then they are seasoned and then turned over so that the skin side is up. Sprinkle thyme over the skin side.
The potatoes are peeled and cut into slices and come to the duck breasts in the oven. Turn something in the fried fat so that they are covered with a layer of fat.
After another 10 minutes the apples are added. Divide them into quarters and cut out the core house. You also admit the chestnuts. Turn everything in duck fat and salt and pepper.
Cook for another 20 minutes. The duck breasts are then through, but tender - who wants to have them inside pink, must shorten the Garteit accordingly and mitgaren the potatoes right at the beginning, otherwise they will not be soft.
The cooking temperature is 200 °, with circulating air 180 °. The total cooking time is 40 minutes.
There is no need to add extra fat! The duck breast has a thick layer of bacon, which is quite enough!
Recipe Roast Duck Stuffed with Chestnuts | April 2024
