Duck breast with calvados cream sauce Recipe
Recipe Ingredients for Duck breast with calvados cream sauce
| Amount | Ingredient |
|---|---|
| 750 g | Potatoes |
| some | Butter |
| 2 Pk | (150g) cream |
| 100 cl | Milk |
| 1 pc | Egg |
| some | Salt and pepper |
| some | Nutmeg |
| 2 pcs | A 350g duck breasts |
| 20 g | Butter |
| 1 / 2 tsp | Sweetener |
| 3 pinches | Calvados |
| 1 pc | Apple |
| 300 grams | Sugar peas / snow peas |
| 20 g | Butter |
Duck breast with calvados cream sauce Recipe Directions
Potatoes, cut into thin slices and place in a buttered baking dish. Half of the cream with the milk and whisk together the egg, pour over and season with salt, pepper and nutmeg, and cook them in the oven at 200 ° C over 20 min.
Meanwhile, wash and pat dry the duck breasts, season and in hot butter with the skin side down, fry about 5 minutes. Turn and cook another few minutes. The duck breasts from the pan and just over 5 minutes with the fat side up and continue roasting in the oven, then keep warm.
The stock with Calvados delete, add the remaining cream stirred creamy, season with salt, pepper and sweetener. Cut out from the peeled apple mitsch some balls and leave more in the rear shortly. The clean snow peas, blanch them briefly to drip in a little salted water, and swirl in a little hot butter. Slice the duck breast served with the sugar snap peas, the potatoes and Calvados cream sauce.
