Duck breast stewed with apples and oranges

Ingredients

• apples
• 1 duck breast
• dry white wine
• flour - 1 tbsp.
• nutmeg
• salt
• 1 large orange

Cooking

Step 1

1. Remove the breast meat from the bone, wash and dry thoroughly with a paper towel. Rub both halves with salt and pepper. 2. Heat a dry frying pan. Place the duck pieces skin side down and fry for 4 minutes. Turn over and cook 4 more minutes. 3. Wrap the fried breast in foil. Leave in a warm place. 4. Wash the apples, cut into 4 parts, remove the core, then cut into slices. Peel the orange, mill it - to do this, extract the pulp from each slice; remove bones. In the pan where the breast was cooked, fry the apples over high heat, 3 minutes. Add orange and cook for 1 more minute. 5. Pour in the wine, cook for 1 min. Add flour, salt, pepper, nutmeg fried in a dry frying pan. Mix. Reduce heat to medium and simmer sauce for 4-5 minutes. 6. Remove the breast from the foil and cut into thin slices; put in a pan with sauce. Warm under the lid over low heat. Serve with spicy rice, the recipe for which you will find in the same issue. BTW In large stores and markets you can buy duck breast fillets. If you purchased a whole bird, then in order to separate the breast, you first need to make an incision along the sternum. Then you should walk with a knife on one side of the sternum along the ribs. This way you will separate one half of the breast. Repeat the operation on the other side. Leftover duck can be used for roasting or soup.