Recipes for crispbread
Tepid slices of duck breast with a relish of cranberry preserves and crunchy crispbread – cheese cubes
Ingredients for 4 persons
- 150 g Dr. Karg Snack Bites Roasted Onion
- 250 g duck breast
- 2 eggs
- 50 g breadcrumbs
- 100 g Camembert
- 2 table spoons sunflower oil
- 2 table spoons cranberry jam
- ½ tea spoon balsamico vinegar
- 1 table spoon olive oil
- 1 pinch salt
- pepper
- Chili according to taste
mingle everything thoroughly
For the relish:
- salt
- pepper
- dried oregano
For the taste:
Preparation
- Wash, pat dry the duck breast, carve the skin across. Flavor with salz, pepper, oregano.
- Sauté the duck breast in a pan with oil from both side for approximately 3 minutes. Then put in the pre-heated oven, cook for 25 minutes at 150°C.
- Remove the duck breast from the oven, wrap it in aluminium foil, set aside.
Tepid slices of duck breast by Wolfgang Link
More recipes:
- Crunchy Tomato salad
by Sarah Wiener - Crunchy onion soup
by Sarah Wiener - Crunchy lasagna with tomato cream
by Armin Rossmeier - Pumpkin soup with crispbread croutons
by Wolfgang Link - Dr. Karg's Crispbread Tiramisu
by Wolfgang Link - Lamb crown crusted with Provençal herbs
by Wolfgang Link
- For the relish mix cranberry jam, balsamico vinegar, olive oil with salt, pepper and chili.
- Crack and whisk the eggs in a deep plate. Prepare another deep plate filled with breadcrumbs. Cut the cheese in equal pieces of approx. ½cm resembling the size of the crispbread snack bites. Put cheese and Snack Bites by turns together – 2 Snack Bites, 2 pieces of cheese.
- Crumb the cheese-crispbread dice with the egg and then the breadcrumbs 2-3 times until everything is covered well.
- In a hot pan, sauté the cheese-crispbread dices for about 2 minutes, take it off the pan and dry it on a kitchen paper tissue. Slice the duck breast in thin pieces and serve with the cheese dice and the relish.
- Goes perfectly well with lamb’s lettuce. Enjoy your meal!
About Wolfgang Link:
He was born in 1972 and became a cook by profession – a diet cook too – and is now chef de cuisine. Cooking is his passion that he cannot indulge during his regular working life. He’s head of a staff cantine catering approximately 2000 people. Additionally, he offers cookery courses and acts also as counsellor for several enterprises when it comes to gastronomic challenges.
He already published 2 books at the publishing house „Edition XXL“:
n° 1: »Mund Art – Die Kunst, einfach zu kochen« (unfortunately already sold out)
n° 2: »Alles am Spieß«; available at www.geschenke-bote.de.
Wolfgang Link is a full-passion cook – you can experience that from his dishes. He even developed a full menu with Dr. Karg crispbread – Enjoy duplicating!
