Divine Smoked Duck Breast And Roasted Apples Recipes
DIVINE SMOKED DUCK BREAST AND ROASTED APPLES
This is my go-to recipe when I want to impress somebody but don't have really time, so it's a really easy and quick recipe and yet very tasty!
Provided by Pauline S.
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Reduce the apple juice until only 50 ml remains.
- Cut the apples in four quarters and then in thiner slices (french fries style) but leaving on every slice one side with the skin of the apple.
- Heat the butter in a pan and roast the pieces of apple. Add in sugar and lemon juice. .
- Remove from heat and let cool.
- Add in the boiled apple juice and honey, then mix with the apples. I use the Leatherwood Tasmanian Honey that is more consistent and stronger in taste than regular honey (like Acacia).
- Chop the hazelnuts and grill them in a fat-free pan until they start to smell. You can substitute hazelnuts for pinenutes (no need to roast them).
- Peel the shallot, slice it into small cubes and mix with the balsamic vinegar, olive oil, salt and pepper to taste. Season the young lettuce with this vinaigrette. Add on top of the lettuce the slices of roasted apples and smoked duck breast. Personally I add in my plate a little bit of the juice cooking from apples as well because I find it delicious. Top everything with roasted hazelnut or pinenutes.
Nutrition Facts : Calories 568.6, Fat 35.1, SaturatedFat 9.2, Cholesterol 26.7, Sodium 144.1, Carbohydrate 63.7, Fiber 12.6, Sugar 42.7, Protein 10
CRISPY DUCK & BAKED APPLES
This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time
Provided by Good Food team
Categories Dinner, Main course
Time 4h10m
Number Of Ingredients 2
Steps:
- Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck's cavity and use a roasting fork or skewer to prick the skin of the duck all over - do this lightly as you don't want to pierce the meat. Rub the duck generously inside and out with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then should you happen to pass by. While the duck is cooking, score a line gently around the middle of each apple and set aside (this stops them exploding when they cook).
- After 3 hrs, remove duck from the oven and turn the heat to 180C/fan 160C/gas 4. Sit the duck on a plate and carefully pour away most of the fat from the tin. Return the duck to the rack, right way up, and continue to roast for 30 mins. Put the apples in under the duck or around the side and roast for a final 30 mins. By now you should have the crispiest duck and apples on the verge of collapse. Leave the duck to rest for 10 mins, then carve and serve with the apples.
Nutrition Facts : Calories 612 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.25 milligram of sodium
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