Ragout of Barbarie duck breast in strudel pastry bag on apple-orange compote
Remove the skin from the duck breast and cut into small cubes, heat the oil in a saucepan and fry the duck breast cubes in it, dice the shallot and add, continue to fry, add the paradeis pulp, extinguish with the red wine, cook, glaze, Add the orange juice, put the herbs and spices in a small bag, add to the ragout and gently roll – the liquid must be well reduced so that the strudel dough does not swell – cool.
Defrost the strudel dough and cut into 4 pieces (about 15×15 cm), brush the dough with egg yolk and sprinkle with breadcrumbs in the middle, add the ragout, form the dough into a small bag and press together, place the bag on a baking tray lined with parchment paper, brush with egg yolk and bake in the oven at about 180 °C for 12-15 minutes.
Apple-orange compote
Peel the apple, remove the core and cut into cubes, peel the oranges, cut out the fillets, cut them into thirds, boil water, white wine, vinegar, cinnamon, cloves, sugar for about 5 minutes and pass through a sieve, thicken the stock with corn starch, add the apple cubes, bring to the boil, remove from the stove, add Grand Marnier and orange fillets.
Our tip: As an alternative to fresh herbs, you can also use frozen herbs.
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