Duck breast fillets on parsley mashed potatoes

Ingredients for 4 servings:

• some water
• 4 duck breasts
• 200 g shallot(s)
• 100 g mushrooms
• 1 tbsp sugar
• 3 tbsp balsamic vinegar, lighter
• 3 tbsp lime juice
• 600 g potatoes, preferably floury
• 1 root parsley with green
• e.g. cream
• e.g. butter
• 1 garlic clove(s) if needed
• some thyme, some stalks

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Score the skin of the duck breast in a diamond shape, then season with salt and pepper. Heat a little water in a pan. Add the duck breasts, fat side down, and sear. Then place in a preheated oven at 180°C for 10-12 minutes. Let them rest for another 10-12 minutes – no reddish juice should run out. Peel and slice the shallots, and fry them in the duck fat. Sprinkle sugar over the shallots and let them caramelize slightly. Deglaze with balsamic vinegar and lime juice. Clean the mushrooms, thinly slice them, and add them. Slice the duck breast diagonally. Serve with the balsamic vinegar, mushrooms, and thyme. Meanwhile, peel the potatoes and parsley root. Trim the green parts and set aside. Finely chop the potatoes and parsley root and cook both in salted water for about 25 minutes. Drain, press through a potato ricer (or use a mixer with a whisk), and mix with a little cream and butter. Season to taste. Then stir in the chopped parsley and, if desired, add 1 peeled and crushed garlic clove. Serve with the duck breast.