John Myers
Duck Breast Fillet with Mashed Potatoes and Carrots
The perfect duck breast fillet with mashed potatoes and carrots recipe with a picture and simple step-by-step instructions.
Duck breast:
- 3 Pc. Duck breast
- Oil
Port wine and onion jus:
- 8 Pc. Red onions
- Butter
- 1 tbsp Sugar brown
- 100 ml Port wine
Mashed potatoes:
- Potatoes
- Dried tomatoes
- Garlic
- Pine nuts
- Parsley
- Olive oil
- Butter
Caramelized carrots:
- 700 g Carrots young
- 30 g Butter
- 10 g Sugar
- Salt
- 150 ml Vegetable broth
Duck breast:
- Take the meat out of the refrigerator some time before preparation and let it reach room temperature.
- Wash and dry the duck breasts and cut the skin crosswise. Pepper and fry on both sides in the pan. Put the meat in an ovenproof dish and cook in the oven at 180 degrees for about 25 minutes. Take out and let rest for another 5 minutes.
Mashed potatoes:
- Chop the dried tomatoes, parsley and garlic into small pieces and let them soak in olive oil for a few hours.
- Peel and chop the potatoes. Cook in salted water for about 15 to 20 minutes. Drain, mash and add the olive oil with all the ingredients.
- Roast the pine nuts in a pan and add.
Caramelized carrots:
- Wash and peel the carrots. For a nicer look, cut off the green, but do not remove it completely. Heat the butter, sugar and salt in a pan and lightly toast the carrots in it, turning them constantly.
- Add the vegetable stock and simmer the carrots over low heat for 10-20 minutes (until the stock has a honey-like, viscous consistency).
- Finally, turn the carrots all over again so that they shine nicely and season with pepper and a little fresh parsley.
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