Prep2 hrs 30 mins
This recipe is courtesy of Dina Nikolaou. Found this recipe in the November 28, 2008 edition of Athens Plus magazine.
- 3 duck breasts (i.e. 6 fillets with their skins)
- 3 tablespoons thyme honey
- 1 cup apple cider
- 1 tablespoon apple cider
- 1 cinnamon stick
- 1 teaspoon ginger, powdered
- 1 teaspoon coriander, powdered
- pepper, freshly ground
- 3 apples, washed and cut into 8 pieces, seeds removed
- 2 tablespoons butter or 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1⁄2 teaspoon cinnamon, powdered
- Heat the honey and cup of vinegar in a small saucepan for three to four minutes over a low heat.
- Remove from the heat and add the cinnamon, ginger and coriander. Season.
- Let the marinade cool.
- Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade).
- Place the breasts side by side in a shallow baking tray and pour the marinade over them.
- Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours.
- Preheat the oven to 240°C.
- Drain off the marinade into a small saucepan and heat until reduced to half.
- Put the fillets in a baking tray and bake in the oven for 15 minutes.
- Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides.
- Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved.
- Add the rest of the apple cider and remove from heat.
- When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them.
- Serve with the apples and the sauce.