Duck breast with creamed potatoes

Ingredients for 2 servings:

• 2 duck breasts (with skin, about 250g each)
• 1 ginger, walnut-sized piece
• 400 g potato(s), waxy
• 1 bulb(s), firm
• 1 tbsp lime juice
• 100 g crème fraîche
• 1 egg(s)
• 1 tsp mustard
• 1 tbsp oil
• e.g. salt and pepper
• Chervil, a few sprigs (alternatively parsley)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Rinse the duck breast fillets in cold water and pat dry. Peel and finely grate the ginger. Season the duck breast fillets all over with pepper and rub with the ginger. Cover and chill. Peel and wash the potatoes, then cut into thin slices or grate them. Boil in salted water for about 3 minutes, then drain well. Wash the pear, dry thoroughly, quarter it, and remove the core. Cut the quarters into wedges and immediately drizzle with the lime juice. Mix the crème fraîche with the egg, mustard, salt, and pepper. Mix the potato slices and pear slices with the cream. Transfer to a baking dish. Preheat the oven to 225°C (425°F). Heat the oil in a pan until very hot and fry the duck breast fillets for 2 minutes, first on the skin side, then on the other side. Add the fillets to the potato and pear mixture. If you like, you can slice the fillets before frying. Place the casserole dish in the oven and bake for about 20 minutes. Then arrange on plates and sprinkle with chervil or parsley.