Duck breast with gratin and vegetables

Name: Duck breast with gratin and vegetables
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 1.5 kg Potatoes; 4?$? Duck breast fillets (300-350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 kg Brussels sprouts; 1 kg Broccoli; 1 medium onion; 400 g Whipped cream; 1⁄4 l Milk; 200 g grated gouda; 2 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Butter; 50 g Hazelnut flakes; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

1.5 kg Potatoes
4?$? Duck breast fillets (300-350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 kg Brussels sprouts
1 kg Broccoli
1 medium onion
400 g Whipped cream
1⁄4 l Milk
200 g grated gouda
2 TABLESPOONS Breadcrumbs
2 TABLESPOONS Butter
50 g Hazelnut flakes
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Wash duck breast, dab dry and cut the skin into a diamond shape. Season fillets with salt and pepper. Fry in a pan in portions without fat, first on the skin side, then all around for about 4 minutes.
2
Take out and place them side by side on a baking tray. Roast in the preheated oven (electric cooker: 100°C/circulating air: 75 °C/gas: see manufacturer) for 1-1 1⁄4 hours.
3
Quench the potatoes, peel them and let them cool down. Clean and wash the sprouts and broccoli. Cut broccoli into florets. Peel and finely chop the onion.
4
Bring 200 g cream and milk to the boil. Season with salt and pepper. Cut the potatoes into slices and spread them in a large flat casserole dish. Remove duck breast fillets from the oven and cover the tray with foil.
5
Increase temperature to 225 °C (circulating air: 200 °C/gas: level 4).
6
In the meantime, cover the Brussels sprouts and cook them in boiling salted water for about 15 minutes. Pour hot cream-milk mixture over the potatoes. Mix Gouda and breadcrumbs and sprinkle over the potatoes. Bake gratin in the preheated oven for about 8 minutes until golden brown.
7
Cook broccoli in boiling salted water for about 6 minutes. Sauté onion in 1 tbsp. hot butter until translucent. Stir in 200 g cream, bring to the boil and simmer for about 4 minutes. Season with salt, pepper and nutmeg. Drain sprouts and mix with cream.
8
Roast the nuts in 1 tablespoon butter. Drain broccoli and mix with the nut leaves. Season with pepper. Remove the gratin. Fry fillets without foil at highest oven heat for about 5 minutes until crispy. Then cut into slices and arrange everything.