Fruit recipes
Ingredients (for four persons):
250 g of grapes
4 pieces of breast of duck
head of frisée lettuce
1 (big) onion
1 garlic clove
8 tablespoon of oil
100 ml of clear apple juice
5 green peppercorns,
1 tablespoon of honey
1 tablespoon of soy sauce
250 ml of game stock
Preparation:
Clean and spin the frisée lettuce. Wash the grapes, pick them from the stalks, cut them into halves and remove the seeds. Peel the onions and cut them into small cubes. Peel the garlic clove and crush it with a garlic press.
Heat 4 tablespoons of oil in a pan. Season the breasts of duck with salt and pepper to taste. Fry them in the oil for 2 to 3 minutes on each side, at medium heat. Sauté the onions and the garlic in the pan until transparent. Pour the apple juice, soy sauce and game stock into the pan, add the green pepper and the honey and bring to the boil. Season with salt to taste, add the grapes and the remaining oil.
Arrange the frisée lettuce on the plates. Cut the breasts of duck into 1 cm slices and arrange them on the lettuce leaves and pour the sauce with the grapes over the meat.
Ingredients (for four persons):
300 g of plums
800 g of potatoes
4 veal escalopes (of approx. 150 g each)
1 lime
2 garlic cloves
8 tablespoons of sunflower oil
2 shallots
1 tablespoon of mustard seeds
1 tablespoons of sugar
4 tablespoons of wine vinegar
Pepper, salt, cumin
Preparation
For the marinade, wash the lime with hot water, dry it and grate the skin. Cut the fruit in two halves and squeeze out the juice. Peel the garlic cloves and crush them with a garlic press. Mix the limes skin and juice with the garlic and 1 tablespoon of oil. Season with salt and cumin.
Wash the meat, dab dry and cut into thirds, leave the mini escalopes in the marinade, in the fridge.
Wash the plums, remove the stone and cut into slices. Peel the shallots and cut into cubes. Heat 1 tablespoon of oil in a pan and fry the shallot cubes for about 5 minutes while stirring. After 3 minutes, add the mustard seeds and the sugar. Deglaze with vinegar, add the plums and stew at reduced heat for approx. 3 minutes. Season with salt to taste.
Peel and wash and coarsely dice the potatoes. Season with salt and pepper to taste. Spread on a baking tray lined with baking parchment and drizzle 4 tablespoons of oil over the potatoes. Bake in the preheated oven (electric: 200 °C / fan: 175 °C / gas: level 3) for about 30 minutes.
Take the meat out of the marinade and dab it dry. Heat two tablespoons of oil in a pan and fry the meat approx. 4 minutes on each side. Arrange the escalopes, potatoes and the chutney on a platter.
