A very simple recipe that is sure to impress anyone - and best of all, it contains very few ingredients. Duck breasts are pan-fried with salt, pepper and thyme leaves, then served alongside an apple and apple brandy sauce.
- 4 duck breasts, skin on
- 2 tbsp. butter
- 4 medium firm apples
- 200ml apple brandy
- 100ml double cream
- 1 tbsp. freshly picked thyme leaves
Score the duck breasts into the fat. Season with salt, pepper and thyme leaves. Cook in a frying pan over a medium heat for 6-7 minutes, skin side down until some of the fat renders. Flip the duck over and cook for another 5-6 minutes or until cooked to your liking.
Meanwhile, make the sauce. Peel, core and thinly slice the apples. Heat the butter in a different frying pan and add the apple. Fry for 10 minutes or until softened and season with salt and pepper. Take the pan off the heat away from the flame and add the apple brandy. Put the pan back on the heat and let the brandy flame, until the flame diminishes. Be very careful!
Simmer the sauce for 3-4 minutes until thickened, then add the cream, stir and heat through. Don't let the cream boil. Serve hot.