Reichsgraf von Kesselstatt Kaseler Kehrnagel Kabinett feinherb

Ingredients

• 2 piecesduck breast fillets (approx. 400g)
• 2 piecestart apples (e.g., Braeburn)
• 2 tbsphoney
• 2 piecesshallots
• 200 mlduck stock
• 30 gcold butter
• 3 sprigsfresh thyme
• 1 pinchsalt
• 1 pinchpepper
• 1 tbspapple cider vinegar

Preparation

1. 1Wash and pat the duck breasts dry, then score the skin side crosswise with a sharp knife, being careful not to cut into the meat.
2. 2Place the fillets skin-side down in a cold pan and then turn the heat to medium, allowing the fat to render slowly and the skin to become crispy.
3. 3After about 8-10 minutes, flip the duck breasts and cook on the meat side for another 3-4 minutes until they are still slightly pink in the center.
4. 4Remove the meat from the pan, wrap in aluminum foil, and let rest for at least 10 minutes to allow the juices to redistribute.
5. 5In the meantime, finely dice the shallots and peel, core, and cut the apples into thin wedges.
6. 6Pour off all but one tablespoon of the excess duck fat from the pan, then sauté the shallots and apple wedges until translucent.
7. 7Add the honey, let it caramelize briefly, and deglaze the pan with a splash of apple cider vinegar.
8. 8Pour in the duck stock and reduce the sauce over medium heat by half until it thickens slightly.
9. 9Stir in the thyme briefly, whisk in the cold butter in small pieces to mount the sauce, and season with salt and pepper to taste.
10. 10Slice the duck breast against the grain and serve on preheated plates with the caramelized apples and sauce.