Prep Time : 30 Minutes
Cook Time : 30 Minutes
Duck Breast with prunes and thyme
Ingredients :
2 duck breasts
12 prunes
4 cloves of garlic, lightly crushed
8 sprigs fresh thyme
1 pinch salt, to taste
For the puree:
600 grm apples peeled and cut into pieces
150 grms celery, cut into pieces
100 grms prunes
1 tbsp oil
Directions :
Preheat the oven to 180 C
Place celery in a large ovenproof dish, add a little oil, mix it up and put it in the oven.
After 15-20 mins, when the celery is soft, add the apples and prunes, and bake for another 15-20 minutes.
Remove from the oven – cool for a moment and blend all the ingredients to a smooth mixture until it gets the consistency of puree.
Score the skin of the duck breasts (fat side) in a crosshatch pattern, and add salt to taste.
On a high heat pan put the duck breasts, fresh thyme in sprigs, prunes and whole cloves of garlic.
Put the duck breasts in the pan skin side down and let it sear until complete melting of the fat( the time depends on the thickness of fat and on the level of doneness one prefers). Next, flip the breast skin side up and fry from 8 to 12 minutes, depending on your taste.
If you are frying duck breast for the first time and are unsure, you can always cut off a bit of a breast and check the level of pinkness.
Take the breast from the pan, put in on aluminium foil and let it rest for approx. 3 minutes. Slice duck breast and arrange on a plate, serve with prunes from pan and fresh thyme sprigs and the previously prepared puree.
You must be logged in to post a comment.