ROAST DUCK BREAST WITH POTATOES AU GRATIN

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

200g magret (duck breast)

• 50ml white wine

• 5g green pepper

• 10ml cognac

• duck sauce, ciboulette, freshly ground white pepper and salt to taste

• 100g peeled potatoes cut into slices

• 100ml heavy cream

• 10g parmesan

• nutmeg, freshly ground white pepper and salt to taste



PREPARATION METHOD

Heat a non-stick frying pan and add the magret, already seasoned with salt and pepper, leaving the fat on the bottom and sear. Set aside.

Heat the duck sauce by adding the white wine and cognac until the alcohol evaporates. Add the green peppers and adjust the seasoning.

Cut the magret into slices and bake at 180º C for five minutes. The meat should be medium-rare

In a shallow dish, place the sauce in the center and the magret on top. Garnish with a sprig of rosemary.

For the potato gratin: Place the potatoes in a baking dish with the cream and season. Bake at 200º C for 45 minutes. With 5 minutes left, sprinkle on the Parmesan for gratin.


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