Onions 50 g – 1 small piece
Garlic 5 g – 1 clove
Apple 160 g -1 medium piece
Duck, breast 200 g – portion
Clarified butter 10 g – 2 teaspoons
Baby leaves spicy blend (BL) – 60 g – 2 handfuls
Orange 120 g – 1 small piece
Salt, pepper – a pinch
Garlic 5 g – 1 clove
Potatoes 160 g – 2 medium pieces
Fresh basil 5g – a teaspoon
Gently cut the duck fillet on the skin side (grid).
Put the prepared meat into a dry frying pan with the skin side down and fry for a few minutes until the fat melts.
Add the garlic pressed through the press, turn the meat over and fry it too.
Transfer to an ovenproof dish and put in a preheated 180 (degrees) oven for about 30 minutes.
Add the sliced apple, sliced onion and butter to the fat resulting from melting the meat in the pan.
Fry and remove the apple.
Add the orange juice to the onion and simmer until the sauce thickens.
Add the apple that has been put away. Put the spicy mixture on a plate.
Cut the baked fillet into slices and place on the lettuce. Pour over the prepared sauce.
Serve with baked potatoes.
Wash the potatoes, cut them into eighths and cook for 10 minutes.
Put the slightly cooled ones on a small baking sheet, season with basil.
Bake in a preheated oven to 180 degrees for about 15 minutes.
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