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Ingredients (2 servings)
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1 Stk. Bio-Entenfilet
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1.497 g Bio-Äpfel aus Österreich
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1 Stk. Bio-Löffelkefir
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Salz, Pfeffer, Thymian
Preparation
- Score the skin of the duck breasts in a diamond pattern without cutting into the meat, and season generously all over with salt and pepper.
- Place the breasts skin-side down in a cold pan, heat slowly, and fry over medium heat for about 8 minutes until crispy. Flip and fry on the flesh side for another 4 minutes, then remove from the pan and keep warm.
- Core two to three apples from the batch, cut into wedges, and braise in the remaining duck fat with a little thyme for 5 to 7 minutes until tender.
- Stir the spoonable kefir until smooth with a pinch of salt and pepper, spread it as a base on two plates, and arrange the braised apple wedges and sliced duck breasts on top.
