Open Sandwiches with Duck and Apples

Ingredients

• 100 g quark
• 150 g cream cheese (plain)
• 2 tbsp heavy cream
• 2 tbsp freshly chopped herbs (e.g., parsley, basil, marjoram, chervil)
• 2 duck breast fillets (ready-to-cook, 250-300 g each)
• 2 Apples
• 1 tbsp butter
• 1 tbsp liquid honey
• 40 ml cider
• 4 slices country bread

Instructions

1. 1.

   Preheat the oven to 100°C with upper and lower heat.

2. 2.

   For the spread, mix the quark with cream cheese, heavy cream, and herbs; season with salt and pepper to taste.

3. 3.

   Wash the duck breasts, pat dry, season with salt and pepper, then place skin-side down in a hot pan without fat and brown until golden. Flip, cook 1-2 minutes more, then transfer to the preheated oven and bake for about 40 minutes.

4. 4.

   Meanwhile, peel the apples, quarter them, remove cores, and slice into thin wedges. Melt butter in a pan, add apples, drizzle with honey, lightly caramelize, then deglaze with cider. Reduce almost completely, remove apples, and let cool.

5. 5.

   Take the duck breasts from the oven, allow to cool, then slice thinly.

6. 6.

   Halve the bread slices, spread them with herb quark, top with apple and duck slices, garnish with marjoram, and serve.