John Myers
Contents
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Ingredients
- 2 Barbarie duck breast
- Salt and pepper
Pepper puree:
- 500 g Floury potatoes
- 150 g Creme fraiche Cheese
- 1 tbsp Pepper from the grinder
- Salt
- 2 tbsp Butter brown
Olive oil butter:
- 150 ml White wine
- 10 Peppercorns
- 1 Bay leaf
- 125 g Ice cold butter
- 40 ml Olive oil
- Salt
- Pepper
Instructions
- Cut the skin of the duck breasts in a cross shape, season with salt and pepper and place in a cold pan. Turn on and slowly let the skin side brown, then turn it over and bake for about 2 minutes. Place on a grid in the oven at 80 ° C and leave in there for 5 hours.
- For the puree, boil the potatoes until soft, let them steam out, then mash with the creme fraiché, stir in the pepper and season with salt. Finally stir in the brown butter.
- For the olive oil butter, reduce the wine with the peppercorns and the bay leaf almost completely and then beat in the butter. Season with salt and add the olive oil.
Nutrition
Serving: 100gCalories: 226kcalCarbohydrates: 9.4gProtein: 1.7gFat: 19.2g
