Duck breast with pepper apples

Ingredients

• 2 duck breast fillets
• 4 apples (e.g., Cox Orange)
• 1 bundle spring onions
• 2 onions
• 1 tsp finely chopped fresh marjoram
• 2 tsp green pickled peppercorns (from the jar)
• 2 tbsp butter
• 200 ml cider
• 100 ml duck stock (from the jar)
• 2 tsp starch
• Salt
• ground pepper

Instructions

1. 1.

   Brown the duck breast fillets skin side down in a hot pan for 3-5 minutes, flip them and cook for another 15-18 minutes, reducing heat after flipping. Turn the fillets occasionally. Keep the fillets warm.

2. 2.

   Wash the apples, quarter them, core them and cut into wedges. Clean the spring onions, rinse and slice into rings. Peel the onions and cut into wedges. Pour off all but a small amount of fat from the pan. Add butter. Sauté the apples and onions for 5 minutes, adding marjoram and chopped peppercorns. Deglaze with cider. Add duck stock. Let simmer gently for 2-3 minutes. Stir starch with a little cold water. Use this to thicken the stock. Season with salt and pepper.

3. 3.

   Slice the duck breasts and serve together with the apples.