Duck Breast with Apple

Name: Duck Breast with Apple (Pechuga de pato con Manzanas)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 1 Spanish onion, peeled and sliced into julienne strips; 1 leek, cut into julienne strips; 1 kg (2 lb) duck or chicken bones; 1 kg (2 lb) duck or chicken bones; 500 ml (17 fl oz) dry white wine; 1 carrot, cut into julienne strips; Salt and freshly ground black pepper; 500 ml (17 fl oz) water; 2 teaspoons arrowroot (optional); Salt and freshly ground black pepper; 2 red apples, Reineta if possible, peeled, cored and cut into 6; 1 tablespoon water (optional); 50 g (2 oz) butter; 2 red apples, Reineta if possible, peeled, cored and cut into 6; A little pork fat; 4 duck breasts; 4 sprigs of mint; 8 small slices of fresh duck liver

Pechuga de pato con Manzanas

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This is a creation of the New Basque cookery which I tasted with relish in a Madrid restaurant. It is influenced by the Spanish culinary traditions which use fruit as a fundamental element of the dish. The Catalans are also masters of this kind of combination of ingredients.

Ingredients

1 kg (2 lb) duck or chicken bones
1 Spanish onion, peeled and

Europe
Spain
Madrid
Main course
Gluten-free

Method

Pre-heat the oven to gas mark 6, 200°C (400°F). Put the bones and vegetables in a flameproof earthenware pot and brown in the oven for 15 minutes. Add the wine and water and place on top of the oven. Bring to the boil, cover and simmer for 30 minutes. Remove the bones from the dish and