Duck Breast with Apples and Onion Whipped Cream Sauce

Season duck breasts with salt, season with pepper and fry heartily in hot germ oil, skin side down, for 2-3 minutes, turn to the other side and fry briefly. Place duck breast fillets skin side up in an ovenproof dish. Roast in the heated oven at 200 °C (gas: level 3/circulating air: 175 °C ) for 10 minutes until crispy.

Peel apples, remove core and cut into wedges. Rinse and drain cranberries. 3.

Fry apple pieces and berries in the remaining frying fat until tender. Sprinkle with sugar and extinguish with 3 tbsp. apple juice or calvados.

4. add contents of sachet Onion Sauce to a quarter l (250 ml) cold water, stir and boil for 1 minute. Season sauce with Calvados or apple juice. Finish with crème fraîche. Cut duck breasts diagonally into narrow slices, bring to table with sauce and apples.

Serve with dumplings with almond topping.

Tip: Cranberries are related to cranberries and cranberries and go exceptionally well with poultry due to their tart, tangy flavor. They are also available frozen.

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