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Duck breast with cinnamon potatoes from the oven

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Ingredients for 2 servings:

  • 1 duck breast, with skin, boneless
  • 8 m.-sized potatoes
  • Fat, for frying
  • Chicken broth
  • pepper
  • Salt
  • Cinnamon

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Score the skin of the duck breast in a diamond shape. Sear the breast on both sides in a little fat, remove, drain off the fat, and reduce the drippings with stock or broth. Season with pepper and salt, if desired. Peel the potatoes and cut into finger-thick slices. Place the duck breast and potatoes in a shallow, large roasting pan (drip pan) and pour the liquid over them. Do not completely cover the potatoes. Sprinkle a little cinnamon over the potatoes (careful: less is more!) and bake in a preheated oven at 150°C until the potatoes are golden brown and the liquid has evaporated (approx. 1 hour).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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