Roast duck breast with sweet and sour sauce, raisins, apples and a puff pastry bread roll.
*Salt and pepper
*Brown sugar caramelized
*Brown gravy with beef bouillon (Fond brun lié)
How to prepare the dish:
Pour the brown gravy with beef bouillon into a saucepan, add caramelized sugar and mix with Oporto wine, honey and balsamic vinegar. The sauce should have a smooth consistency with a well balanced taste – not too sweet and not too sour. Then add peeled and seeded grapes and leave to simmer until ready for use.
In a frying pan, fry shredded potatoes and onions with olive oil till golden brown. Drain off excess oil, add salt and pepper.
Slice duck breast with the tip of a knife, allowing fat to drain.
Cook the prepared duck breast on the grill or in the frying pan without oil until the desired doneness: rare, medium or well-done.
Cut away a part of the duck breast’s skin, add baked apples and impregnate with the warm cooked sauce.
Serve with potato and onion chips and a puff pastry bread roll.