Pan-fried duck breast with prunes and thyme recipe
Luxurious duck breast topped with juicy prunes and sprigs of thyme.
Ingredients
- 600 g apples, peeled and cut into pieces
- 150 g celery, cut into pieces
- 100 g prunes
- 1 tbsp oil
- 21.2 oz apples, peeled and cut into pieces
- 5.3 oz celery, cut into pieces
- 3.5 oz prunes
- 1 tbsp oil
- 21.2 oz apples, peeled and cut into pieces
- 5.3 oz celery, cut into pieces
- 3.5 oz prunes
- 1 tbsp oil
- 2 duck breasts
- 12 prunes
- 4 cloves of garlic, lightly crushed
- 8 sprigs fresh thyme
- 1 pinch salt, to taste
- 2 duck breasts
- 12 prunes
- 4 cloves of garlic, lightly crushed
- 8 sprigs fresh thyme
- 1 pinch salt, to taste
- 2 duck breasts
- 12 prunes
- 4 cloves of garlic, lightly crushed
- 8 sprigs fresh thyme
- 1 pinch salt, to taste
Details
- Cuisine: Polish
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180C
- Place celery in a large ovenproof dish, add a little oil, mix it up and put it in the oven.
- After 15-20 minutes, when the celery is soft, add the apples and prunes, and bake for another 15-20 minutes.
- Remove from the oven – cool for a moment and blend all the ingredients to a smooth mixture until it gets the consistency of a purée.
- Score the skin of the duck breasts (fat side) in a crosshatch pattern, and add salt to taste.
- On a high heat pan put the duck breasts, fresh thyme in sprigs, prunes and whole cloves of garlic.
- Put the duck breast in the pan skin side down and let it sear until complete melting of the fat (the time depends on the thickness of fat and on the level of 'doneness' one prefers). Next, flip the breast skin side up and fry from 8 to 12 minutes, depending on your taste.
- If you are frying duck breast for the first time and are unsure, you can always cut off a bit of a breast and check the level of pinkness.
- Take off duck breast from the pan, put in on aluminium foil and let it rest for approx. 3 minutes. So prepared duck breast cut into slices (thickness depends on the preferences) and arrange on a plate, serve with prunes from pan and fresh thyme sprigs and the previously prepared purée. Enjoy your meal!
This recipe was devised by Julita Strzalkowska for California Prunes
You might also like:
Prune dumplings (pierogi) recipe
Rollmops with prune and orange recipe
Chicken roulade with prunes, ginger and lingonberry sauce recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature