BAKED BREAST OF DUCK
WITH TRIPEL KARMELIET AND BABY ONIONS

Preparation

Fry the duck breasts in a pan for about ten minutes. At the end add the shallots and garlic. Remove the meat from the pan and cover with foil. Deglaze the pan juices with the vinegar,Tripel Karmliet, honey, poultry stock and a piece of orange peel. Allow this to reduce by 2/3 along with the ginger.

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Ingredients for 4 people
– 1 beef cheek (cooked and sliced, available from the butcher)
– 1 large white button mushroom
– 200 g stewed red cabbage
– 2 finely chopped onions
– butter
– 1 tablespoon sugar
– 1 teaspoon vinegar
– 300 ml veal fond
– 50 ml olive oil
– pepper and salt- 4 endives
– duck breasts
– 1 orange
– 2 finely chopped shallots
– 2.5 dl (1/2 pins) Tripel karmeliet
– 1 desert spoon root ginger
– 2dl. (7 fl.oz.) poultry stock
– 1 soup spoon honey
– 2 cloves garlic
– 2 soup spoons red wine vinegar