John Myers
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Traminer Duck Breast with Ragweed and Mashed Potatoes
The perfect traminer duck breast with ragweed and mashed potatoes recipe with a picture and simple step-by-step instructions.
For the duck breast:
- 5 Pc. Duck breast
- 1 liter Gewürztraminer
- 600 g Shallots
- 250 ml Duck stock
- 1 tsp Dried thyme
- 3 tbsp Creme fraiche Cheese
- 50 g Clarified butter
- Salt and pepper
For the ragweed:
- 800 g Sauerkraut
- 250 ml Broth
- 200 g Raisins yellow
- 250 g Green seedless grapes
- 1 Pc. Chopped hot peppers
- Salt and pepper
- Honey
For the mashed potatoes:
- 1 kg Waxy potatoes
- 250 ml Milk
- 100 g Butter
- 1 pinch Salt
- 1 pinch Freshly grated nutmeg
- Make a diamond-shaped cut into the duck breasts on the skin side and place in Gewürztraminer (about half a bottle) overnight together with the peeled shallots. Remove from the marinade the next day, dry and season with salt and pepper.
- Sear the meat (fat side first), add shallots, deglaze with Gewürztraminer and simmer gently in the oven at 180 degrees for 1 hour. If necessary, add wine or broth or stock in between. To finish, keep the duck breasts warm in foil. Reduce the roast stock with the shallots and thyme a little, thicken with crème fraîche and season with salt and pepper.
- While the meat is simmering in the oven, cook the fine sauerkraut with a little broth and the yellow raisins, season with salt, pepper and honey and heat the small (or halved large) grapes and the chili peppers in the cabbage.
- For the mashed potatoes, peel and dice the potatoes and cook them in salted water, drain them and chop them up with a potato masher (can stay a little coarse). Add the hot milk and butter, stir everything. Season to taste with salt and grated nutmeg.
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