Duck breast fillets with mashed potato noodles and boiled shallots

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes, cut in half if necessary and cook in boiling salted water for about 25 minutes

2. 2

   In the meantime, peel the shallots and cut them in half lengthwise. Wash the meat and dab dry. Cut the skin of the duck breast fillets diamond-shaped. Season with salt and pepper. Brush a large coated pan with oil. Place the duck breasts in the cold pan with the skin side down and fry at medium heat for 3-5 minutes until crispy brown. Turn over and fry for another 3 minutes. Place duck breast fillets on the fat pan of the oven and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 6-10 minutes

3. 3

   In the meantime, fry the shallots in the hot frying fat for about 2 minutes. Deglaze with 3 tablespoons of water and vinegar. Let simmer for about 10 minutes at low heat. Heat milk and butter in a pot. Drain the potatoes and add them to the hot milk. Mash coarsely. Season to taste with salt and nutmeg

4. 4

   Take duck breast fillets out of the oven, cover and let them rest for about 5 minutes. Wash the chives, shake dry and cut into fine rolls. Wash thyme, shake dry. Season shallots with salt and sugar. Cut the meat open and arrange on plates with mashed potatoes, shallots and sauce. Garnish with chives and thyme

Nutrition Facts

KCAL
730 kcal

CARBS
44 g

FATS
42 g

PROTEINS
43 g