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The Dutch love their game meat. Hunting is permitted in the Netherlands, but a hunting examination is obligatory in order to obtain a hunting licence. The season for mallard (duck) runs from August to January, but never on a Sunday! Chef Geert Elzinga, from Sydney’s Essen Restaurant, gives us a recipe for crisp fried duck fillets with glazed apple.






Skill level

Average: 5 (4 votes)


  • 2 duck breast fillets
  • 500 g potatoes
  • 1 sweet apple, sliced in wedges
  • 2 tbsp apple syrup
  • 150 g butter
  • salt, pepper and nutmeg, to taste
  • ½ bunch cavalo nero, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook the potatoes until soft.

Make incisions into the skin side of the duck fillets so that the fat can run out.

In a non-stick pan, slowly fry the duck fillets until crisp (10 minutes). Turn the duck fillets over and add the apple wedges with enough apple syrup to cover the wedges. Cook a further 4–5 minutes to glaze.

Take the duck fillets out of the pan and let them rest.

In the meantime, mash the potatoes with the butter and season with salt, pepper and nutmeg. Mix in the cavalo nero.

To serve, slice the duck fillets and place on top of the mashed potatoes and the glazed apple wedges.