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Ingredients (2 servings)
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1 Stk. Bio Entenfilet
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1.497 g Bio Äpfel
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2.991 g Bio Erdäpfel
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1.000 ml Bio Bergbauern Ursprungsmilch
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Salz, Pfeffer, Muskatnuss
Preparation
- For the mash, peel and dice about 500 g of the potatoes and boil them in salted water for 20 minutes until soft.
- Score the skin of the duck fillet in a diamond pattern, season with salt, and place skin-side down in a cold pan without fat. Fry over medium heat for about 8 minutes until crispy, then flip and cook for another 5 minutes.
- Core two apples from the pack, cut into wedges, and briefly fry them on both sides in the rendered duck fat in the pan while the meat rests covered.
- Drain the boiled potatoes, mash them with a splash of warm milk, season with salt and nutmeg, and serve together with the sliced duck fillet and apple wedges.
