Papero alla Frutta with a Twist

Ingredients

• 2 duck breasts (400g) 2 duck breasts (400g)
• 1 orange, segmented 1 orange, segmented
• 1 apple, thinly sliced 1 apple, thinly sliced
• 1 cup grapes, halved 1 cup grapes, halved
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons balsamic vinegar (30ml) 2 tablespoons balsamic vinegar (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 32g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   Season the duck breasts with salt and pepper on both sides.
4. 4.
   Heat a skillet over medium-high heat and add the olive oil.
5. 5.
   Place the duck breasts in the skillet, skin-side down, and cook for 5 minutes until the skin is crispy and golden brown.
6. 6.
   Flip the duck breasts and cook for an additional 2 minutes.
7. 7.
   Transfer the duck breasts to a baking dish and roast in the preheated oven for 12-15 minutes for medium-rare, or until desired doneness.
8. 8.
   In the same skillet, add the balsamic vinegar and honey. Cook over medium heat until the mixture thickens slightly.
9. 9.
   Add the orange segments, apple slices, grapes, and thyme leaves to the skillet. Cook for 2-3 minutes until the fruits are slightly softened.
10. 10.
    Remove the duck breasts from the oven and let them rest for a few minutes.
11. 11.
    Slice the duck breasts and serve with the fruit sauce on top.

Treat your ingredients with care...

• Duck breasts — Score the skin to allow the fat to render and achieve a crispy texture.
• Orange segments — Remove the pith and membranes to ensure a juicy and sweet addition to the dish.
• Apple slices — Choose a crisp and slightly tart apple variety, such as Granny Smith, to provide a refreshing contrast to the duck.
• Grapes — Opt for seedless grapes to avoid any unwanted bitterness.
• Thyme leaves — Use fresh thyme for its aromatic flavor and delicate appearance.

Tips & Tricks

• For a more intense flavor, marinate the duck breasts in a mixture of orange juice, balsamic vinegar, and thyme for a few hours before cooking.
• If you prefer a sweeter sauce, add a touch more honey to the fruit mixture.
• Serve the dish with a side of roasted potatoes or a fresh arugula salad to complete the meal.
• If duck is not readily available, you can substitute it with chicken breasts for a similar flavor profile.
• To achieve a crispy skin, pat the duck breasts dry before cooking and ensure the skillet is hot before adding them.

Serving advice

Serve the sliced duck breasts on individual plates, drizzle the fruit sauce over them, and garnish with fresh thyme leaves. Accompany the dish with your choice of side dishes.

Presentation advice

Arrange the sliced duck breasts neatly on the plate, ensuring the crispy skin is visible. Spoon the fruit sauce over the duck, allowing it to cascade down the sides. Garnish with a sprig of fresh thyme for an elegant touch.