Fruit recipes

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Duck Breast Salad with Blue Grapes
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Ingredients (for four persons):


2      duck breast filets of 300 g each (weight without bones)
20 gr  clarified butter
200 ml red wine
3 tablespoons red vinegar
3 tablespoons honey
200 gr mixed lettuce, for example lollo rosso, lollo bianco and lamb’s lettuce
250 gr blue grapes
2      red onions cut into rings
2      oranges, filleted

Vinaigrette

juice and some grated zest of 2 untreated oranges
8      tablespoons red vinegar
       salt, chilli powder
1     tablespoon  honey

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Preparation:

Gently brown the duck breasts, with the skin, in the hot clarified butter. Add the wine, vinegar and honey, cook for approx. 15 minutes; the cooking time may be extended by approx. 10 minutes, depending on the individual taste. Take the meat out and leave it to stand for about 5 minutes.

Remove the lettuce leaves from the stalk and cut into pieces.

Cut the grapes into halves and remove the pips. Distribute the lettuce mix on the plates and arrange the grapes, onion rings and filleted oranges on the salad.

Cut the duck breasts into thin slices and arrange them on the salad while still warm.

To prepare the vinaigrette, stir together the meat juice with the orange juice and zest, vinegar and honey. Season to taste with the spices. Lightly warm the vinaigrette and pour it on the salad. Serve with baguette and red wine.

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Winter Risotto with Pears and Sage
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Ingredients (for four persons):

400 gr risotto rice
2 large pears
2 handful     sage leaves
2 onions, chopped
2 star anise
10 cloves
1 tablespoon icing sugar
1 litre organic vegetable broth
4 tablespoons oil
4 tablespoons butter
white wine
4 tablespoons cream or soy cream
salt to taste
pepper to taste

 

 

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Preparation:

First prepare a vegetable broth and put it in a warm place.

Sauté the chopped onions in oil. Wash the rice and add it to the onions. When the rice is getting transparent, add white wine until the rice is covered with liquid. When the rice has absorbed almost all the wine, stir in the vegetable broth. At the end the rice should be “al dente”; time of preparation: approx. 20 minutes.
 
Cut the pears into thin slices. In a separate pan, heat a tablespoon of butter, add the pear slices, then the icing sugar and let it caramelize. Stir the pear slices in the risotto (about 5 minutes before the rice reaches the desired consistency).

In another pan, heat the remaining butter and stir-fry the sage, star anise and cloves for a couple of minutes. Mix the sage leaves and the liquid butter with the rice, leaving the spices apart.

Refine the risotto with cream and season with salt and pepper to taste. The spices can be used for decoration.

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