Duck breast with almond broccoli and potato gratin

Name: Duck breast with almond broccoli and potato gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Garlic clove; 2 Duck breasts (à approx. 400 g); 1 TABLESPOON clarified butter; 1 kg Broccoli; 50 g flaked almonds; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Juice of 1 orange; 200 ml Poultry stock; 1 pinch Sugar; 7-10 Tbsp Grease; 7-10 Tbsp Orange and thyme

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Garlic clove
2 Duck breasts (à approx. 400 g)
1 TABLESPOON clarified butter
1 kg Broccoli
50 g flaked almonds
1 TABLESPOON Butter or margarine
7-10 Tbsp Juice of 1 orange
200 ml Poultry stock
1 pinch Sugar
7-10 Tbsp Grease
7-10 Tbsp Orange and thyme

Directions

1
Peel and wash the potatoes, dab dry and cut into wafer-thin slices. Season 200 g cream with salt, pepper and nutmeg. Peel garlic. Grease an oven dish (width: 12 cm; length: 18 cm; height: 5 cm) and rub garlic into it. Layer the potatoes in the dish. Pour cream over them.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes until golden brown. Wash duck breasts, dab dry, season with salt and pepper. Heat clarified butter in a pan. Fry the duck breasts with the fat side down. Then fry for about 15 minutes, turning occasionally. In the meantime, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Roast the almonds in hot fat until golden brown. Drain broccoli and toss in. Remove duck breasts and keep warm. Degrease roast stock, deglaze with orange juice and stock.
3
In the meantime, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes. Roast the almonds in hot fat until golden brown. Drain broccoli and toss in. Remove duck breasts and keep warm. Degrease roast stock, deglaze with orange juice and stock. Season with salt, pepper and sugar. Let simmer for about 5 minutes. Refine with 50 g cream. Arrange potato gratin, broccoli, duck breasts and sauce. Garnish with orange and thyme
4
Season with salt, pepper and sugar. Let simmer for about 5 minutes. Refine with 50 g cream. Arrange potato gratin, broccoli, duck breasts and sauce. Garnish with orange and thyme