Duck breast fillet on creamed potatoes

Ingredients for 2 servings:

• 1 duck breast fillet(s)
• 600 g potatoes, mainly waxy
• 2 tbsp, heaped butter
• 1 tbsp, heaped flour
• 400 ml vegetable broth, light
• 100 ml dry white wine
• 100 g crème fraîche with herbs
• n. B. Café de Paris (spice)
• salt and pepper
• 1 m.-large bay leaf

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

Boil the potatoes the day before in their jacket potatoes. Drain the cooking water and let the potatoes evaporate in the pot on the still-hot, switched-off stovetop. You can also use the remaining jacket potatoes. Peel and slice the potatoes the next day. Set aside until ready to use. Trim the duck breast and score the skin in diamond-shaped patterns, but do not cut into the meat. Brown the skin-side down in a hot pan, turn, and cook again until lightly roasted. Then season (you can use the spice mix here in addition to salt and pepper). Place in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Tip: I used a fillet weighing just under 400g, and the result was perfect for me with my oven. Ultimately, it depends on the oven, the size of the fillet, and your own preferences. My measurements are only guidelines. For the creamed potatoes, melt the butter in a saucepan and stir in the flour. Gradually add the vegetable stock and 50 ml of wine while stirring. Add the bay leaf and let everything simmer for a few minutes. Then stir in the crème fraîche, season with the spice mix and salt. Add more wine, if desired. Add the potato slices and heat in the sauce. Remove the duck breast fillet from the oven and let rest for a few minutes, wrapped in aluminum foil. Arrange the creamed potatoes on plates. Cut the fillet into slices and arrange them on top of the potatoes.