Duck Breast with Potato 'Pear'
Main Dishes • European
Description
Duck Breast with Potato 'Pear'
Ingredients
- Salad Potatoes 20 oz
- Duck Breast 20 oz
- Pumpkin 10 oz
- Beetroot 10 oz
- Radish 10 oz
- Chocolate eggs 3 pieces
- Breadcrumbs 5 oz
- Cream 5 fl oz
- Red Grape Juice 5 fl oz
- Chicken Broth 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Season the duck fillet with salt and pepper and set aside.
Step 2
Boil the potatoes in their skins in salted water. Once cooked, peel the potatoes.
Step 3
Transfer the peeled potatoes to a large bowl, add cream, egg yolk, salt, and pepper. Mix everything thoroughly until a puree forms.
Step 4
Now shape the potato puree into pear-shaped garnishes and coat them in breadcrumbs. Preheat the oven to 375°F (375 degrees Fahrenheit) and bake the potato 'pears' for 10 minutes.
Step 5
Meanwhile, dice the remaining vegetables and boil them for 5 minutes.
Step 6
Now you can start cooking the duck. Sear the fillet until golden brown on both sides: first skin side down to render the fat. Cook for no more than three minutes — the meat should remain pink inside.
Step 7
Remove the duck from the skillet and add the blanched vegetables to the same pan. Once they are ready, transfer them to a plate.
Step 8
Heat another, deeper skillet and add the wine, ignite it to evaporate the alcohol completely. Then add the chicken broth. Slightly reduce the liquid.
Step 9
When serving, drizzle this sauce over the duck fillet.
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