Sliced ​​duck breast

Ingredients for 4 servings:

• 600 g duck breast
• 100 g oyster mushrooms
• 300 g Brussels sprouts
• ¼ liter vegetable broth
• Flour for dusting
• 1 tsp oil
• 1 tsp tomato paste
• 1 tsp flour
• Herbs (rosemary, mugwort)
• salt and pepper
• 100 ml whipped cream
• 600 g potatoes
• 125 g quark (20%)
• salt and pepper
• nutmeg
• 1 egg(s)
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with potato and curd rösti

Clean the Brussels sprouts, quarter them, and sauté them in a little broth until tender. Meanwhile, cut the oyster mushrooms into wide strips and the duck breast into thin strips. Briefly fry the duck breast in oil and add the tomato paste. Sprinkle with flour, mix well, and bring to a boil with the vegetable broth. Add the mushrooms and Brussels sprouts and heat well. Season to taste and finish with the whipped cream. For the rösti, peel the potatoes, coarsely grate them, and mix with the quark and egg. Season with salt, pepper, and nutmeg, form small rösti, and fry in butter until golden brown. Serve with the duck breast.