Duck Breast with Roasted Apple and Raspberry Sauce with Ginger

Ingredients for 4 servings:

• Apples 4pcs
• Duck breast 4 x 200g
• fresh raspberries 120g
• Fresh ginger 2cm
• Brown sugar 4 tbsp
• Juice of half a lemon

Wash the apples and hollow them out (remove cores). Place on a baking tray and bake for about 12 minutes at 160°C.

Wash and clean the duck breast. Pad it dry with a paper towel. Score the skin with a sharp knife. Then heat the pan and lay the duck skin side down. Reduce the heat and fry for about 3- 4 min. When more fat is rendered, turn the breast and fry for about 2 min. Then put the duck on a baking tray, put it in the oven bake at 180°C for about 9 min. Then remove from the oven and set aside in a warm place for 5 – 6 min. Cut the duck into slices and place it on a plate. Sprinkle with salt and pepper.

Sauce:

Put raspberries and sugar in a pot. Add about 100 ml of cold water. Peel and grate fresh ginger on a fine grater. Add to the raspberries. Boil all ingredients. Then remove from heat, cool and blend into a smooth paste. Rub through a sieve. Transfer to a pot and heat. Pour on the duck breast.

Arrange all ingredients on a plate and serve hot. Arrange a few lettuce leaves for decoration.