Calvados Duck Breast
Calvados Duck Breast

Ingredients

Method

  • 4 duck breasts
  • 1 tbsp veg oil
  • Knob of butter
  • 2 apples, cored, peeled, and cut into thin slices
  • 100ml calvados
  • 200ml apple juice
  • 100ml chicken stock
  • 1 tsp cornflour
  • Salt and pepper
  • Season the duck breasts well with salt and pepper, score the skin, and fry for 5 minutes on each side. Remove from the pan, and set aside to rest. In the same pan, add the butter and fry the apple slices for 4 minutes, until golden but not mushy. Set aside with the duck.
  • Deglaze the pan with the calvados, and bring up to the boil until it has reduced by half. Add the stock and juice (reserving 1 tbsp of juice), and reduce by half again. Mix in the resting juices from the duck. Mix the tbsp of apple juice with the cornflour in a bowl, pour in a little of the hot juice from the pan, and mix until a smooth sauce is achieved. Stir this sauce into the pan, stir again until smooth, and bring to the boil to thicken.
  • Return the apple slices to the pan, and simmer for a minute or two. Divide the apple between four plates, slice the rare duck breasts on the diagonal, and place on top. Drizzle with the sauce and serve.
30 mins
4 serving
This recipe pairs perfectly with the Cruset Sparkling Rosé NV from Languedoc, France.

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