Duck Breast with Apples and Potato Goulash: Petto d'Anitra al Aceto di Mele

Name: Duck Breast with Apples and Potato Goulash: Petto d'Anitra al Aceto di Mele
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 2 Empire apples, peeled, cored and cut into 1/4-inch dice; 1 kilograms duck breasts; 1 Tbsp extra-virgin olive oil; 1 large onion, sliced into 1/4-inch rings; 2 Tbsps paprika; 10 pink peppercorns; 59 milliliters red wine vinegar; 4 servings Salt and pepper; 1 Tbsp tomato paste; 59 milliliters unsalted butter; 907 grams waxy potatoes, cut into quarters

Duck Breast with Apples and Potato Goulash: Petto d'Anitran al Aceto di Mele might be just the Eastern European recipe you are searching for. This recipe serves 4. This main course has 680 calories, 56g of protein, and 27g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. A mixture of empire apples, tomato paste, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the apples you could follow this main course with the Hot Caramel Apples as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Season the duck breasts with salt and pepper.

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Salt And Pepper

Duck Breast

In a large, heavy-bottomed skillet, heat the butter over high heat until it foams and subsides.

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Butter

Equipment you will use

Frying Pan

Add the seasoned duck breasts and cook for 1 minute on each side. After 1 minute of cooking on the second side, add the apples and cook for an additional 4 minutes.

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Duck Breast

Apple

Add the vinegar and swirl the pan to mix the vinegar with the duck fat and butter.

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Duck Fat

Vinegar

Butter

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Frying Pan

Add the peppercorns and cook for another 2 minutes, adding more vinegar, if necessary, to keep the pan from getting to dry.

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Peppercorns

Vinegar

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Frying Pan

Slice the breasts on a severe bias and serve with Potato Goulash.

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Potato

In a large, heavy-bottomed skillet, heat the olive oil over medium heat until hot but not smoking.

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Olive Oil

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Frying Pan

Add the onions and reduce the heat to low. Cook the onions over low heat for 30 minutes, so that the onions are very soft and caramelized.

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Onion

Add the potatoes and most of the paprika. Stir well to combine and season well with salt and pepper.

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Salt And Pepper

Potato

Paprika

Add enough water to the pot to just cover the potatoes and stir in the tomato paste. Simmer for 15 to 20 minutes, until the liquid has reduced by half. Stir in the remaining paprika and serve immediately.

Ingredients you will need

Tomato Paste