Apples bring a delightful balance of sweetness and tartness to both desserts and savory mains. Their natural acidity and firm texture make them ideal for roasting, baking, and stuffing. This sophisticated duck breast stuffed with apples and chanterelles, paired with honey-glazed root vegetables, showcases their versatility in fine dining.
Difficulty: 2
Serves: 6
Prep time: 1 hour
Cook time: 1 hour
Ingredients
For the stewed apples with root vegetables:
2 Pink Lady apples
5 shallots
2 parsnips
3 yellow carrots
3 young carrots with leafy greens
3 white beets
3 tbsp honey
6 tbsp olive oil
2 sprigs of thyme
1 lemon half
1 tsp paprika
4 tbsp soy sauce
Black pepper to taste
For the duck breast:
2 duck breasts
2 Pink Lady apples
2 shallots
200 g chanterelles
20 g butter
30 g pine nuts
1 tbsp olive oil
2 tbsp vinegar
2 parsley stalks
Pepper to taste
Salt to taste
Prepare the stewed apples with root vegetables:
Preheat oven to 200°C. Core apples and cut into thick slices; sprinkle with lemon juice. Wash, peel, and cut vegetables into thick strips. Peel and slice shallots into thick strips. Whisk honey, soy sauce, vinegar, paprika, pepper, and olive oil. Toss with apples, vegetables, shallots, and thyme. Spread on a baking tray and roast at 200°C for 40 minutes, turning halfway.
Prepare the duck breast filling:
Core and dice two Pink Lady apples; sprinkle with lemon juice. Finely dice shallots and chop parsley. Clean and roughly chop chanterelles.
Sauté apples in 15 g butter over medium heat for a few minutes, then simmer on low for 10 minutes. In remaining butter and oil, sauté shallots, add mushrooms, season with salt and pepper. Cook until golden and liquid evaporates. Stir in apples, cook 5 minutes more. Add vinegar, cook briefly, stir in parsley, and remove from heat.
Toast pine nuts in a dry pan and fold into the cooled apple-mushroom mixture.
Score duck breast skins in a diamond pattern; season with salt and pepper. Layer filling between breasts, skin-side out, and tie like a roulade. Increase oven to 240°C. Sear roulade 3 minutes per side in a hot pan, then roast 10 minutes. Reduce to 180°C and bake 15 minutes more.
Rest, slice, and serve with stewed vegetables, garnished with chopped parsley. Enjoy this restaurant-worthy dish immediately!
