Fillet of Flying Duck with Red Wine Top Sauce

For the fillet of flying duck with red wine top sauce, cut the skin of the fillets in a diamond shape. Finely chop the onion and cut the apples into small cubes.

Preheat the oven to 175 degrees Celsius. Put the fillets with the skin side in a frying pan without fat, only now turn on the stove top and heat slowly.

Sear fillets on this side until fat is rendered. Turn fillets over, sear for about 4 more minutes, then season with salt and pepper.

Place fillets skin side up in a buttered baking dish, roast for about 30 minutes, basting with their own juices.

Meanwhile, lightly fry onion in butter, add apples, stir through, deglaze with red wine and water, add Maggi cubes, simmer gently until apples are soft, then puree.

Add whipped cream and the remaining gravy (from the fillets) and bring to the boil again. Season to taste with salt and pepper if necessary.

Cut the duck fillets and keep warm for a few minutes.

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