John Myers
Contents
show
Ingredients
- 1 Duck breast fillet
- 500 g Potato
- 500 g Green Beans
- 2 Onion
- Sauce, RZ: Chicken legs in a spicy dilll cream sauce
- Rosemary
- Salt
- Pepper from the grinder
- Summer Savory
- Oil for frying
Instructions
- Wash the potatoes (not too big) and cook them in salted water, drain them and let them cool at room temperature.
- Wash the meat, pat dry.
- Make several cuts in the fat side without cutting into the meat, so that the juice cannot separate from the meat.
- Sear both sides in a heated pan without fat for 5 minutes. Then season with salt and pepper and continue to fry with the spices for 1 minute each time. Season later so that no meat juice is drawn through the spices. After frying, the pores are already closed.
- Preheat the oven to 200 ° and place the fillet on the grill for 15 minutes. Push the baking tray in at the bottom so that the oven stays clean :-))) Placing it on the grill is advantageous because the fillet can pull straight through from both sides.
- Halve the potatoes, fry them on both sides in a little oil, season with salt, pepper and rosemary.
- Fry the beans with chopped onions. Season with salt, pepper and savory. I had frozen beans, I didn't blanch them, but fried them straight out of the frost in hot oil, so they don't get too soft, rather biting (aldente). We like them that way.
- Heat the sauce (in my case), otherwise in the recipe from June 16, 2013 (chicken thighs). But it also tastes great with a cranberry sauce or orange sauce. Everything is recommended to try out.
- Take the fillet out of the oven and wrap it in aluminum foil for 5 minutes to rest.
- Then cut slices while serving.
- The ideal roasting of fillets is always a challenge. I took over the idea from Mr. Lafer. For the first time I managed to roast duck breast fillet to perfection. It was very tender and delicious!
Nutrition
Serving: 100gCalories: 47kcalCarbohydrates: 9gProtein: 2g
