Duck Breast with Apricots

Peel and core apricots, peel onions. Cut apricots and onions into wedges. Stir 2 tbsp apricot nectar with honey.

Cut the skin of the duck breast fillets crosswise, season the fillets with salt and pepper and place them skin side up in the roasting pan. Add apricots, onions and ‘/81 water.

Brush the fillets with a little honey mixture. Roast in the oven. In between, brush with honey mixture.

Circuit: 200 to 220 °C , 2nd slide bar v. U.

170 to 190 °C , convection oven 25 to 30 min.

Remove fillets, degrease onion vegetables. Add remaining nectar, bring to boil and thicken with sauce binder. Fold in basil strips, season with salt, season with pepper.

Slice the duck breast and serve with the apricot-onion sauce.

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