Duck breast strips with parsley potatoes and spinach

Ingredients for 2 servings:

• 2 duck breasts, approx. 200 g each, with skin
• 1 tsp, leveled salt
• 1 tsp, leveled red pepper, freshly ground
• 1 tsp oyster sauce
• 2 tsp corn flour
• 3 m.-sized potatoes, mainly waxy
• 600 g water, lightly salted
• 2 tbsp parsley, finely chopped
• 30 g butter
• 200 g water spinach, alternatively chard, kailan or leaf spinach
• 1 Pepper, red, long, mild
• 6 tbsp white wine, fruity, mild
• 2 pinches (to taste powder (mushroom bouillon, granules)
• ½ tsp tapioca flour
• 2 tbsp herb butter
• e.g. salt and pepper
• nutmeg
• 2 tbsp duck fat
• 4 tbsp red wine
• 1 tbsp Madeira
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A festive dish that takes time.

Thaw the duck breasts. Remove any remaining feathers. Rinse the breasts and dry thoroughly with kitchen paper. Flatten the flesh slightly with a wooden mallet. Rub the pieces with salt and pepper. Rub the flesh thinly with the oyster sauce and dust with flour. Wash, peel, and trim the potatoes. Cut them into quarters lengthwise and crosswise. Bring the water to a boil and cook the rinsed potato pieces until tender. Have the parsley and butter ready. Remove all the leaves from the water spinach, except for the stems, sort them, and wash them. Cut the top part of the stems crosswise into approximately 3 cm long pieces. Deseed the washed bell peppers and cut them into small cubes. Dissolve the white wine, mushroom stock powder, tapioca flour, and butter in a saucepan, add the stems, and simmer with the lid on for 1 minute. Then add the leaves and steam until softened. Season to taste with salt, nutmeg, and pepper, stir in the diced peppers, and keep warm. Once the potatoes are tender, drain the water, add the butter and parsley, mix, and keep warm with the lid on. Heat the duck fat in a pan (preferably cast iron) until very hot. Add the duck breasts, skin-side down, press firmly into the bottom with two wide spatulas, and fry until medium brown and crispy. Turn the duck breasts over and fry the flesh side down in a few minutes until well done (test the pressure). Cut the breasts into bite-sized pieces across the grain. Add any leftover roast to the pan with red wine and Madeira wine, and reduce the heat slightly. To serve, place the duck breasts on warmed serving plates and drizzle with the wine sauce. Add the parsley-wrapped potatoes to the right and left, then top with the water spinach. Garnish with flowers and leaves, if desired, then serve and enjoy.