Duck Breast with Potato and Turnip Roasted Oil and Cognac Sauce

5 from 7 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 3 people


Potato and turnip roasted oil:

  • Pepper salt
  • 2 medium sized Shallots
  • 3 small Garlic cloves
  • 200 g Peeled waxy potatoes
  • 350 g Peeled swede (turnip)
  • 150 g Peeled carrots
  • 1 size Shallot
  • 80 g Smoked bacon streaked
  • 60 g Spring onion
  • 30 g Butter
  • 150 ml Vegetable broth
  • 1 tbsp Dried marjoram
  • Salt pepper


  • Roast set v. d. Duck breasts
  • 400 ml Duck stock
  • 50 ml Cream
  • 40 ml Cognac / brandy
  • 2 small pieces Bitter chocolate
  • 1 tbsp Food starch
  • Pepper salt


Preparation of the roast:

  • Peel the potatoes, beetroot, and carrots. Cut the potatoes and beets into cubes about 2 cm in size. Carrots only half the size. Peel, halve and slice shallot. Roughly dice the bacon. Clean the spring onions and cut into thick slices.
  • Fry the shallot and bacon in a saucepan in 10 g butter. When they have turned color, add the potato, beet and carrot cubes. Sweat while stirring vigorously, sprinkle with marjoram, pepper and salt and deglaze with the stock. Bring everything to a boil and then simmer for about 8-10 minutes over medium heat. Since the stock (intentionally) does not cover the vegetables, stir them every now and then while they are cooking. After 8 minutes have elapsed, take a sample of the 3 types of vegetables. They should still be very slightly firm to the bite. If so, remove from heat, pour through a sieve and let cool. Catch the brew and later use it for the sauce.

Duck breast:

  • Wash duck breasts with cold water, dry them and remove any silver skin on the meat side. Cut the fat skin crosswise with a very sharp knife until AN (and not IN) the meat and salt it well. Place both duck breasts in the COLD pan with the incised skin facing down. Then heat it at full strength and fry the skin for approx. 4 - 5 minutes until crispy. Now salt the meat side on top. Now preheat the oven to 200 °.
  • When the skin is golden-brown and crispy, turn both breasts over and fry on the meat side for 4 - 5 minutes. Then immediately put both of them from the breakdown on the grid in the oven and prick a meat thermometer up to the middle. (Slide the tray with baking paper under the grid as a drip protection). The core temperature of the duck breasts - so that they are still slightly pink on the inside - should be 62 - 65 °. At the high temperature, however, it only takes 10 - 12 minutes. The deliberately chosen high temperature is therefore that the crispy skin stays nice and cross, or can become cross.

Roasted oil and sauce Completion:

  • While the meat is being cooked in the oven, heat the remaining butter in a large pan and fry all of the pre-cooked potato and beet vegetables vigorously. If necessary, add a little more seasoning and turn several times. Just before serving, fold in the spring onions and roast only lightly.
  • For the sauce, heat the frying fat with the onions again, add any meat cuts from cleaning the duck breasts and let them fry until everything has got a nice dark color. Then deglaze with the duck stock and the vegetable stock, pepper and salt and let simmer until it is reduced by half. Then pour everything through a sieve and collect the sauce in a saucepan. Let it boil again. Refine with cream, cognac and chocolate and set with a little starch mixed with water.
  • When the meat has reached its core temperature, take it out of the oven immediately and let it rest at room temperature until all the dishes have been served with the side dishes. Then cut open the breasts, put them on the plate and sprinkle some salt and pepper over them. Then just let it taste and slowly look forward to the dark, cold season that is coming .....................;.)
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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