Duck breast fillets with rocket puree

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes and cook them in salted water for about 25 minutes until soft. Clean the rocket, wash and shake dry. Put some leaves aside for garnishing, chop the remaining leaves finely. Heat 1 tsp. oil in a small pan. Roast the pine nuts in it until golden yellow, take them out. Finely chop rocket and pine nuts

2. 2

   Wash duck breasts, pat dry and make a diamond-shaped incision in the skin. Put the duck breasts with the skin side in a cold pan, heat them up and fry them crispy for about 10 minutes. Turn and fry for another 2 minutes. Then continue to cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. After half the cooking time, brush the duck breasts with approx. 2 tbsp. honey

3. 3

   Heat milk and butter. Drain the potatoes. Add the milk mixture to the potatoes and mash to puree. Add chopped rocket and pine nuts, season with salt, pepper and nutmeg and keep warm. Remove duck breast from the oven, wrap in aluminium foil and let it rest for about 10 minutes. Carefully drain the cooking fat, deglaze the roasting fat with broth. Stir in 2 tablespoons of honey and simmer gently for about 5 minutes. Stir starch and 1 tbsp. water until smooth, thicken sauce slightly, season with salt and pepper

4. 4

   Cut the duck breast into strips. Arrange mashed potatoes, duck breast and sauce on plates

Nutrition Facts

KCAL
640 kcal

CARBS
48 g

FATS
33 g

PROTEINS
39 g