John Myers
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Duck Breast with Peppered Kale and Mashed Potatoes
The perfect duck breast with peppered kale and mashed potatoes recipe with a picture and simple step-by-step instructions.
- 1 piece Duck breast
- 200 g Kale
- 120 g Pork belly
- 500 g Potatoes
- 130 ml Milk
- 100 ml Chicken broth
- 1 tbsp Butter
- Salt + pepper
Mashed potatoes
- Peel and quarter the potatoes and cook in boiling salted water for approx. 15-20 minutes until soft.
- Drain the water, put the potatoes back in the saucepan + season with milk, butter and salt & pepper.
- Using a potato masher, mash until a creamy mass is formed.
duck
- Pat the duck breast dry + scratch the skin in a diamond shape with a knife.
- Cook the duck breast in a hot pan on the skin side for around 8 minutes, then continue frying for 6 minutes on the other side. Salt on both sides. Take the duck breast out of the pan and wrap it in aluminum foil to keep it warm.
vegetables
- Wash the kale + pour approx. 1 liter of boiling water over a sieve + allow to drain.
- Dice bacon + in the same pan as the duck, sear the bacon with the remaining fat from the duck.
- If the bacon is crispy on all sides, the kale is added and steamed – this for about 5 minutes over medium heat.
- Now add 100 ml of hot broth + boil down for around 3 minutes.
- Arrange the mashed potatoes in the middle of a plate, cut the duck breast into slices and spread over the mashed potatoes. Top with kale and bacon … … and enjoy! 🙂 mmmhh! 🙂
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