John Myers
Contents
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Ingredients
Duck breast:
- 2 Piece Barbarie duck breasts, each 350 g
- Pepper salt
Sauce:
- Sections of meat from paring duck breasts
- 2 small Shallots
- 1 tbsp Tomato paste
- 300 ml Mulled wine
- 100 ml Orange juice
- 1 Carnation blossom
- 1 Star anise
- 0,25 Piece Cinnamon stick
- 10 cm Organic orange peel peeled 2 x
- 400 ml Goose stock
- Pepper salt
- 70 g Gingerbread leftovers
Hash browns:
- 200 g Turnip
- 200 g Potato
- 1 Egg Whites
- 2 tbsp Flour
- Pepper, salt, nutmeg
- Clarified butter
Instructions
Preparation:
- Wash duck breasts with cold water, dry them well, remove any silver skin and unevenness and cut the layer of fat down to the meat in a diamond shape (do not cut into the meat!). Finely grind the gingerbread. Peel the shallots and roughly dice. Peel off two strips of orange peel, squeeze out the orange. Peel the potatoes and turnips. Roughly grate both. Prepare a vegetable side dish as desired. We had boiled, frozen red cabbage in stock.
Preparation:
- Preheat the oven to 120 ° circulating air. Push the tray under the grate to prevent dripping. Have the roast thermometer ready. Pepper and salt the duck breasts on the fat side, place them in a cold pan and heat it to the highest level. Then fry the fat side briefly and hot for about 3 - 4 minutes until crispy brown, pepper and salt the meat side, turn the breast and fry for another 2 - 3 minutes. Then stick the thermometer in one of the inner parts and put both on the wire rack in the oven. The cooking time at the above temperature is 30 - 35 minutes and the core temperature should be 65 ° so that the breast is pink and juicy on the inside. (see the end of the recipe for more on this).
- While the bust is being cooked, place another pan in the oven for the rösti and heat clarified butter in it. Mix the grated potatoes and turnips with the egg white, flour and spices, place small flatbreads in the pan and slowly bake on both sides until they are golden brown and crispy.
- While the hash browns are baking, add the meat cuts and shallots to the pan with the frying fat from the duck breasts and let them brown over high heat. Stir in tomato paste, toast briefly and deglaze everything with 200 ml of mulled wine and orange juice. Add the spices and orange peel, pepper and salt, reduce the heat a little and let everything simmer and reduce. Pour in the goose stock and simmer again a little. Then pour everything through a sieve, put the brew back into the pot, stir in the ground gingerbread and let it boil down briefly until creamy. Then pass through a sieve again, put back in the pot and stir in the rest of the mulled wine. Then stop boiling, just keep it warm.
- Shortly before reaching the core temperature of 65 ° at 63 °, take the breasts out of the oven and let them rest for another 5 minutes. Then cut into slices and serve with the side dishes.
Tip for the cooking times:
- Cooking times to reach 65 ° core temperature: 120 ° = 35 min. And at 63 ° take out 140 ° = 24 min. And at 63 ° take out 160 ° = 12 min. And at 62 ° take out 180 ° = 10 Min. And take out at 61 °
