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Duck breast with apple and pistachio crust and spring vegetables

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	time consuming / moderate
Number of people:	10
Ingredients:	10 duck breasts 10 kumquats 1 kg carrots 1250 ml of chicken stock 5 finely chopped onions 625 ml of red wine 5 apples 5 tablespoons vinegar 5 tsp flour butter 5 tablespoons sugar 10 EL Creme Fraiche 625 ml vegetable stock 5 finely chopped shallots 2 ½ fresh grated ginger butter 3 tablespoons finely chopped pistachios 3 tablespoons finely chopped parsley 3 bunch scallions

Preparation:

Season the duck breasts with salt and pepper, then put them into a pan. Make sure that the skin side is down. Now slowly heat the pan so that the fat can melt away from the meat.

After 5 minutes add the onions. As soon as the duck breasts have a golden-brown colour, turn them in the pan and also increase the temperature.

When the onions are golden brown add the red wine, the broth and cook, with closed lid, for another 10 minutes.

As soon as the meat is cooked take it out of the pan and put aside. Now bind the broth with the wine-infused gravy. Use flour butter for this.

In a second pot melt some butter. Grate the apples and put them in the butter. Fry them. Then sprinkle with the sugar and caramelise. Last put some vinegar on top.

In the meantime, take the kumquats and cut them into slices. Then place them together with the ginger and pistachios to the apples. Boil well.

Now peel the carrots and cut them as well as the shallots into fine slices.

Take another pot, heat up some butter and add the shallots. Sauté and then add the carrots. Finally, add the finely cut spring onions and the vegetable stock and cook for 5 minutes. Blend the Crème Fraiche in, season with salt and pepper and garnish with parsley.

The caramelised apple mixture serves the purpose to be put on the duck breasts before you put them on the grill for a few minutes. When they are done, you can serve it all with veggies.