80 degree duck breast with avocado salsa and mashed potatoes
easy
135 mins
135 mins
Ingredients
- 2 Duck breasts (à approx. 400 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Potatoes
- 2 Avocados
- 2 red onions
- 1 Garlic clove
- 7-10 Tbsp Juice of 1 lemon
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sugar
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 1/2 bunch Parsley
- 1/8 l Milk
- 30 g Butter or margarine
- 7-10 Tbsp grated nutmeg
Directions
- 1
Wash duck breasts and pat dry. Cut the skin of the duck breasts into small lozenges with a sharp knife. Sauté the duck breasts only on the skin side for about 5 minutes. Then fry on the meat side for 2-3 minutes. Season with salt and pepper and place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 80 °C) for about 2 hours.
- 2
Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Cut avocados in half, remove seeds. Remove the flesh from the skin and cut into small cubes. Peel onions and garlic and dice finely. Add to the avocados. Mix lemon juice and oil. Season to taste with sugar, salt, pepper and lemon peel and pour over the avocados. Wash the parsley, dab dry and chop finely, except for a little to garnish. Fold into the avocado salsa. Drain the potatoes. Add milk and fat and mash the potatoes to a puree. Flavour with nutmeg.
- 3
Wash the parsley, dab dry and chop finely, except for a little to garnish. Fold into the avocado salsa. Drain the potatoes. Add milk and fat and mash the potatoes to a puree. Flavour with nutmeg. Remove duck breasts from the oven and cut into slices. Serve with mashed potatoes and avocado salsa. Garnish with parsley
Nutrition Facts
670 kcal
28 g
44 g
43 g
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