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Moulard Duck breast with apples


By Akal's Saappadu (Visit website)




Ingredients:
2 Moulard duck breasts (500G each)
5 apples (acidic variety like Reinette)
100ml cider
1 tbsp Veal stock
Salt and freshly ground Pepper

Préparation :
Make Criss-cross lines on the skin of the duck breasts and dry fry on a high flame, in a pan, the fatty side first for about 8 minutes and then, leave 3 tbsp of the melted fat and reserve the rest in a bowl. Flip over the meat to the other side and cook for another 3 minutes. (Overcooking the red meat makes it dry and hard).

A full bodied Red wine served at about 16°-18°C like a Corbières (Languedoc Roussillon) or a Chateau de Goëlane/a Pomerol (Bordeaux) or an Australian Cabernet Sauvignon would be a perfect accompaniment for the dish. Bon appétit!


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