Duck with baked apples, pear and dogwood sauce
2 servings
120 minutes
Duck with baked apples, pear, and cornelian cherry sauce is an exquisite dish of Russian cuisine infused with the aromas of honey, wine, and spices. The marinated duck leg becomes incredibly tender after slow roasting, acquiring a rich flavor with a hint of sweetness. The onion 'bed' caramelizes, adding depth to the taste, while the fried apples and pear provide fruity freshness. The cornelian cherry sauce with its subtle tartness perfectly complements the meat, creating a harmony of flavors. This dish, worthy of a festive table, impresses with its complexity of flavor nuances and richness of textures, making it a magnificent choice for special occasions.
1
Burn the duck leg and clean it well. Marinate in a mixture of honey, wine, ground garlic with added salt and pepper to taste. Leave at room temperature for 6 hours.
- Honey: 3 tablespoons
- Red wine: 70 ml
- Garlic: 3 cloves
- Sugar: 7 tablespoons
- Onion: 1 head
- Duck legs: 250 g
- Thyme: 5 g
2
Then prepare the onion 'bed': chop the onion coarsely, place it in a tray, and season with sugar. Place the duck leg on the onion 'bed', rub with thyme and finely chopped garlic, and bake for 2 hours under foil at 140 degrees.
- Onion: 1 head
- Sugar: 7 tablespoons
- Duck legs: 250 g
- Thyme: 5 g
- Garlic: 3 cloves
3
For serving: Cut balls from pear and apple, sauté in butter until golden brown, add a little honey, salt, and pepper to taste.
- Pears: 1 piece
- Apple: 1 piece
- Butter: 5 g
- Honey: 3 tablespoons
- Sugar: 7 tablespoons
4
To prepare the sauce, place the cornelian cherry in cold water, bring to a boil, add sugar, and cook for 2-3 minutes. Then strain and blend for a couple of minutes. The sauce is ready.
- Dogwood: 100 g
- Sugar: 7 tablespoons
5
Serve decorated with a sprig of tarragon alongside fruit balls.
- Tarragon leaves: 6 pieces