Ingredients:
100g frying juice
For the duck breast:
- Salt & Pepper
- Oil (for frying)
- 2 duck breasts
For the honey crust:
- 4 tbsp spicy honey (we recommend our Honig-Schmidt forest honey)
- 1 tsp Sambal oelek
- 2 tbsp dijon mustard (sharp)
For the curry rice:
- 500 grams of long-grain rice
- 2 apples (red)
- 1 handful raisins
- 3 tbsp pine nuts
- 2 tbsp curry powder
- 1 onion
- Butter
- Salt
Preparation:
First prepare the curry rice. Peel and cut the onion into small pieces. Wash apples, halve them, remove core casings, cut the flesh into small cubes.
Sweat the diced onion in a saucepan with butter. Add apple pieces, pine nuts and rice, roast briefly. Add the curry and pour in water. (mixture: 1 cup of rice = 2 cups of water) Add raisins and season with salt. Bring to the boil, stir and then steam for about 10 minutes.
Season the duck breast with salt and pepper. Preheat the oven to 180 °C.
Heat a little oil in a frying pan. Place the duck breasts with the skin side down into the pan. Fry briefly and then put in the oven for 10 minutes. Then turn over briefly and remove the duck breasts.
For the spicy forest honey crust, mix the forest honey with sambal oelek and mustard. Apply the duck breasts on the skin side and slide them into the oven again for about 4-5 minutes. The crust should have a nice color and the breasts are tender pink fried.
Cut the duck into strips and serve with the curry rice.
Enjoy your meal!
