Slow cooked duck breast

 

Lamb cutlets with fennel
  • 600 GRAM DUCK BREAST
  • 1 ONION, chopped
  • 2 CLOVES GARLIC, chopped
  • 1 STEM LEMON GRASS, chopped
  • 1 RED PEPPER, chopped
  • PIECE OF GINGERROOT, grated
  • RIND OF 1 LEMON
  • 1 1/2 CUP FOND
  • 3 TBSP GINGER SYRUP
    •
 
  • 750 GRAM LAMB CHOPS
  • 2 FENNELS, quartered
  • 4 TOMATOES, halved
  • HANDFUL OREGANO, cut
  • 3 CLOVES GARLIC, chopped
  • RIND FROM 1 ORANGE
  • 1 RED CHILI PEPPER, chopped
  • 6 TBSP OLIVE OIL
    •

Sprinkle the duck breast with salt and pepper to taste. Fry it brown on all sides in some butter. Put the onion, garlic, pepper, lemon grass, gingerroot and lemon rind on the bottom of an oven dish and put the duck breast on this mixture. Heat the fond with the ginger syrup and pour this over the duck. Close with a piece of aluminum foil. Bake the duck 4 hours at 100 degrees Celsius. Take the duck out and pour the fluid in a pan; reduce on high heat to a syrup. Pour this over the duck.

Mix the olive oil with the oregano, garlic, orange rind and chili pepper and brush the tomatoes, the fennel and the lamb chops with this mixture. Bake the tomatoes and fennels 25 minutes in the oven at 180 degrees Celsius. At the same time, sprinkle the the lamb chops with pepper and salt to taste and fry them 5 minutes on each side in a grill pan. Serve all together on a plate.


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