Duck Breast with Pepper Sauce and Pan‑fried Apple

Ingredients

• 3 duck breast fillets (medium‑large)
• olive oil (cold pressed)
• 100 ml apple juice
• 75 ml apple cider
• 2 tbsp green peppercorns (from jar)
• 0.5 orange (juice)
• 2 tsp cornstarch
• Salt
• Pepper (freshly ground)
• 4 sour apples (large)
• 1 lemon (juice)
• butter
• powdered sugar

Instructions

1. 1.

   Slice the apples about 1.5 cm thick, optionally removing cores with an apple corer, then drizzle with lemon juice. Score the duck breasts on the skin side, place them on a large plate, drizzle with 1–2 tbsp olive oil, season with salt and pepper, cover loosely with plastic wrap, and let rest for 10 minutes. Place the duck breasts skin side down in a large pan over medium heat and cook for about 7–10 minutes, then flip, season again, and cook another 4–5 minutes. Remove from the pan and keep warm. Add the apple cider to the hot pan (drippings), stir until reduced, sprinkle cornstarch, pour in the apple juice, reduce heat, and simmer for 5–10 minutes, stirring frequently. Fold in green peppercorns and orange juice, season lightly.

2. 2.

   1–2 tbsp butter is gently melted in a second pan; add the apple slices and cook over low heat until golden brown, turning once or twice. Sprinkle with 1–2 tsp powdered sugar and allow both sides to caramelize slightly. Slice the cooked duck breasts and arrange on warmed plates with the caramelized apples. Drizzle 1–2 tbsp of sauce over each serving and serve immediately.