Apple glazed Duck – Meeta K Wolff

Apple Glazed Duck - Meeta K Wolff

Apple Glazed Duck – Meeta K Wolff

This recipe for Apple Glazed Duck comes from Meeta K Wolff’s fabulous website, What’s For Lunch, Honey?

Simply irresistible – the combination of herby thyme and fruity apple with the soft tender duck breast filet is extravagant and heavenly. If the duck is prepared well you are guaranteed with a juicy and extremely tender cut that simply melts in your mouth.
2-3 duck breast – you can count approx. 1 duck breast for 2 people.
5-7 tablespoons apple gelée
Handful of thyme
2 onions – quartered
2 parsnips – cubed
2 carrots – cubed
Salt and pepper
3/4 l duck or chicken stock
Oil to brush the baking tray and grill
Pre heat the oven to 200 degrees C. Prepare a baking tray and your oven grill, by oiling them.Spread out the onions, parsnip and carrot on the baking tray. Begin to roast the vegetables while you prepare the duck filets.Wash each duck breast carefully and pat dry. Using a sharp knife carefully cut diagonal slits into the fatty side of the breast without piercing the duck meat below. Salt and pepper each on both sides. Brush each side generously with half of the apple gelée.Heat a pan with oil. When really hot, place the breast, fatty side down and fry on high heat for 1-2 minutes. Flip over and fry for another 1-2 minutes. Take out cover with the thyme and place on the baking tray with the vegetables, fatty side down. Roast for 6 minutes. After 6 minutes remove the breast from the baking tray, pour the stock over the vegetables and put back into the oven. Place the oven grill over the baking tray and put the duck filets on the grill, this time fatty side up.You want to get the filet crispy now so make sure it does not cook in the stock. Glaze the filets with the remaining apple gelée and roast for another 6 minutes. Turn on the grill function of your oven and for the last 3 minutes grill the breast on high heat.

Take out of the oven and pack each breast in aluminum foil. Allow to rest for 5 minutes.

In the meantime prepare the sauce by pureeing the vegetables and stock very finely. Bring to a boil and if necessary strain through a fine mesh strainer.

Cut the duck into thin slices and serve with red cabbage with pomegranate seeds and potato cakes.

Michael’s wine recommendation – CLICK HERE
Vergelegen Shiraz  Reserve 2012

Vergelegen Shiraz Reserve 2012

Meeta Wolff Food Writer & Photographer

Meeta Wolff
Food Writer & Photographer

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website “What’s for lunch, honey?”

December 18th, 2014|Categories: Recipes|Tags: , , |