Duck with Apple and Walnut Sauce (2-3)

A dish from the Kurpian forest dwelling community in Poland. I found it in the excellent “Polska” by Zuza Zak. This goes well with beetroot puree and mashed potato.

Duck with Apple and Walnut Sauce (2-3)
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Duck with Apple and Walnut Sauce (2-3)
Print Recipe
  1. Score the skin of the duck with na sharp knife. Mix the marjoram with some salt and white pepper and rub this mix all over the skin of the duck. Place in the fridge to marinate for at least 45 minutes but ideally a couple of hours.
  2. Lightly crush the walnuts then toast in a dry frying pan for a couple of minutes until they start to turn golden. Remove from the pan.
  3. Preheat the oven to 180 C. Place the diced apple on a baking tray and squeeze over the lemon juice. Grate over some nutmeg and place in the oven while it heats up.
  4. Place the duck breast skin side down on a cold non stick frying pan over a medium high heat for about 3 minutes until the skin turns golden. Turn the duck over and cook the other side for just 30 seconds.
  5. Remove from the pan and place on top of the apples in the baking tray. Return to the oven for 10 minutes. Remove from the oven and rest the meat, covered with foil, for 10 minutes while you finish making the sauce.
  6. Using the same pan you used to cook the duck, with its fat and juices, fry the shallot for a few minutes. Add the roasted apple and toasted walnuts. Season with salt and pepper and cook for 2 more minutes.
  7. Crisp the skin of the duck by putting it under a preheated grill for 2 minutes. Slice the duck breast into thick slices , pour over the sauce and serve immediately.
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