Recipes

Directions

Place the duck breasts flesh side down and score the fat layer with a knife to stop them shrinking when fried. Pre-heat the oven to 180° C (hot air circulation). Using very little oil, fry the breasts on the skin side and then on the flesh side. Season with pepper and fry again briefly. Then roast the breasts in the oven at 180°C for approx. 3-4 mins. Once cooked, switch off the oven and with the oven door open allow the meat to rest, so that it will lose less liquid when cut. It will also taste juicier!

Mix together the diced bread rolls and grated apple. Melt the butter in a pan and sweat the diced onions in it. Mix the starch with 125 g cold water and the cream and combine with the onions. Pour the resulting warm liquid over the diced bread rolls. Pre-heat the oven to 180°C (hot air circulation). Separate the eggs. Combine the yolks with the sugar, cream of tartar baking powder and 50 g milk and add to the bread roll mixture. Beat the egg whites to a foam and add carefully to the dumpling mixture. Shape the dumplings to an appropriate size, place in a baking dish and bake at 180°C for 20-25 minutes.