John Myers
Duck Breast with Potato Gratin
The perfect duck breast with potato gratin recipe with a picture and simple step-by-step instructions.
- 750 g Potatoes
- 250 g Whipped cream
- Salt pepper
- Some grated nutmeg
- 1 Clove of garlic
- 2 Duck breasts approx. 400 g each
- 1 tbsp Butter malt
- 1 kg Broccoli
- 50 g Flaked almonds
- 1 tbsp Butter
- Juice of 1 orange
- 200 ml Chicken bouillon or stock
- Fat for the shape
- Orange and thyme for garnish
- Peel the potatoes and cut into thin slices. Season 200 g cream with salt, pepper and nutmeg. Peel the garlic. Rub a casserole dish (or portion molds) with garlic and grease with butter. Layer the potatoes in the pan. Pour the cream over it and bake in the preheated oven at 200 ° C (convection: 175 ° C) for about 40 minutes.
- Season the duck breasts. Heat the lard. Sear the duck breasts skin side down. Then fry for about 15 minutes, turning occasionally.
- Divide the broccoli into florets and cook in salted water for about 5 minutes. Roast the almonds in butter. Drain the broccoli and toss in it. Remove the meat and keep it warm. Degrease the stock and deglaze with orange juice and bouillon, simmer for about 5 minutes, season with salt, pepper and torn thyme leaves from about 4 stems. Stir in 50 g of cream.
- Arrange the duck breasts with broccoli and potato gratin on plates and serve garnished with a slice of orange and thyme each.
- Mixed lettuce tastes good with it.
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