Duck breast with blackcurrant sauce and mash

Duck breast with blackcurrant sauce and mash

Meat
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Preparation time
35min
Cooking time
35min
Serving(s)
2

Preparation time: 35 minutes & cooking time. Difficulty: 3/5. For servings: 2.

Ingredients:

1
duck breast
400
g mashed potato, nice and creamy and ready to serve
12
fresh blackberries
12
fresh raspberries
For the sauce:
40
g blackcurrant jam
1
tablespoon balsamic vinegar
2
tablespoons blackcurrant liqueur (from Luxembourg)
1
tablespoon olive oil
*
Guérande sea salt
*
Freshly ground black pepper

For the sauce: Cook all the ingredients over a gentle heat for a few minutes. The sauce will thicken. Season it and keep it hot.

Trim any excess fat from the sides of the duck breast.

On the fat side, score diagonal incisions to create a crisscross pattern.

Season the duck and cook on the fat side for about 6 minutes over a medium heat.

Turn the breast over and continue cooking for about 6 minutes.

Cut the duck into cubes and keep hot. The meat will absorb the flavour of the sauce.

To assemble the dish: Using a large spoon, cover the bottom of a pre-heated plate with mashed potato. Add the diced duck breast, arranging the cubes vertically in the mash. To keep the meat nice and crispy, it is best that the fat side doesn’t come into contact with the mash. Add the blackberries and raspberries, drizzle over the sauce and serve straightaway.

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