Russians can spend hours and hours enjoying their meal, and a conversation, and a drink or two (in fact, never just one or two)! There is no formal change of courses at the Russian table. Food is laid out on big serving dishes (sort of tapas style) and people help themselves. 
Duck and apples is a classic combination often seen on a Russian table; it is normally cooked for special occasions and loved by the most. Try this recipe yourself and don't forget to serve it with an ice cold Beluga Noble.

Method:
1. For marinade, mix all the ingredients and keep your duck breasts in it overnight in the fridge.
2. Pre-heat the oven to 200 C
3. Cut fennel bulbs into bite-size wedges and pan fry them over medium-high heat with a bit of olive oil until golden brown. Season well. Set aside.
4. Heat up a skillet pan over high heat and fry the duck breasts on either sides for about 3-4 minutes. Start with the side with a skin. 
5. Remove from the pan and place it in the oven for another 5 minutes. When done, cool down, remove the skin, and slice thinly.
5. Chop the walnuts and toast in a small pan over medium-high heat. Slice the apple and toss in the lemon juice.
7. Arrange on a large plate (or slate) starting with the fennel, then slices of duck breast, and finish with the apple and walnuts. 
8. Garnish with sprigs of fennel. Enjoy!

Russians can spend hours and hours enjoying their meal, and a conversation, and a drink or two (in fact, never just one or two)! There is no formal change of courses at the Russian table. Food is laid out on big serving dishes (sort of tapas style) and people help themselves.
Duck and apples is a classic combination often seen on a Russian table; it is normally cooked for special occasions and loved by the most. Try this recipe yourself and don&039;t forget to serve it with an ice cold Beluga Noble.

Method:
1. For marinade, mix all the ingredients and keep your duck breasts in it overnight in the fridge.
2. Pre-heat the oven to 200 C
3. Cut fennel bulbs into bite-size wedges and pan fry them over medium-high heat with a bit of olive oil until golden brown. Season well. Set aside.
4. Heat up a skillet pan over high heat and fry the duck breasts on either sides for about 3-4 minutes. Start with the side with a skin.
5. Remove from the pan and place it in the oven for another 5 minutes. When done, cool down, remove the skin, and slice thinly.
5. Chop the walnuts and toast in a small pan over medium-high heat. Slice the apple and toss in the lemon juice.
7. Arrange on a large plate (or slate) starting with the fennel, then slices of duck breast, and finish with the apple and walnuts.
8. Garnish with sprigs of fennel. Enjoy!

Photo by: belugavodkasa

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