John Myers
Contents
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Ingredients
for the duck breast
- 2 Duck breasts
- 2 tbsp Rapeseed oil
- 2 Toes Garlic
- 2 Branches Thyme
- Salt pepper
for the kale and potatoes
- 500 g Predominantly waxy potatoes
- 80 g Butter
- 2 tbsp Olive oil
- Salt pepper
- 15 Small shallots
- 300 g Kale
Instructions
- Using a sharp knife, scratch the skin of the duck breast in a diamond shape.
- Season the meat all around with salt and pepper.
- Heat the rapeseed oil in a pan and press the garlic cloves with the back of a knife.
- Put the duck breast with the thyme sprigs and the garlic in the pan and fry until crispy on the skin side.
- Cook in the oven at 135 ° (top / bottom heat) for about 14 minutes and then leave to rest for 5 minutes.
- Peel the potatoes and cut into small cubes.
- Peel the shallots.
- Wash the kale, remove the stems and roughly chop the leaves.
- Heat the butter and olive oil in a pan over medium heat.
- Add the potato cubes, season with salt, pepper and fry for about 15 minutes, stirring occasionally.
- Add shallots, fry for another 5 minutes until they soften and the potatoes turn golden brown.
- Increase the temperature, add the kale and fry for another 3 minutes until it is crispy around the edges.
- Cut the duck breasts into even slices and serve decoratively with the roasted vegetables on preheated plates.
