Duck Breast with Apples and Onions

Ingredients

• 2 sour apples
• 400 g duck breast fillet (2 duck breast fillets)
• Salt
• Pepper
• 2 tsp Honey
• 2 sprigs thyme
• 4 red onions
• 100 ml red wine
• 200 ml poultry stock
• 4 tbsp Calvados
• 2 cloves
• 1 tbsp apple jam

Instructions

1. 1.

   Wash the apples, quarter them, core and cut into wedges.

2. 2.

   Rinse the duck breast fillets under cold water, pat dry, score the skin in a diamond pattern. Season with salt and pepper. In a hot pan, brown the skin side over medium heat for about 5 minutes, then briefly sear the other side.

3. 3.

   Place the fillets on parchment paper-lined baking sheet, brush with honey, arrange apple wedges around them, season with salt, drizzle remaining honey and scatter thyme sprigs on top. Roast in preheated oven at 120 °C (convection 100 °C; gas: level 1) for 35–40 minutes until pink.

4. 4.

   Meanwhile peel the onions and cut into wedges. Drain excess fat from the pan, briefly sauté the onions in the drippings. Deglaze with wine, stock and Calvados, add cloves and reduce liquid to about one‑third. Stir in jam, remove cloves, season with salt and pepper.

5. 5.

   Remove duck breasts from oven, let rest briefly. Slice into rounds. Serve with apple wedges and onion sauce.