Duck breast with mirabelles sauce and roast potatoes

Name: Duck breast with mirabelles sauce and roast potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 400 g Mirabelle plums; 1 Onion; 6-8 Stem(s) Thyme; 25 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (380 g each) Duck breasts; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 100 ml light grape juice; 300 ml Vegetable broth; 100 g Whipped cream; 1 pinch Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
400 g Mirabelle plums
1 Onion
6-8 Stem(s) Thyme
25 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (380 g each) Duck breasts
2 TABLESPOONS Oil
1 TABLESPOON Flour
100 ml light grape juice
300 ml Vegetable broth
100 g Whipped cream
1 pinch Sugar

Directions

1
Peel, wash and finely dice the potatoes. Wash and drain the mirabelles. Peel onion and dice very finely. Wash thyme, shake dry, pluck some leaves from the stems. Heat clarified butter in a frying pan and fry the potatoes for 20-25 minutes over a low to medium heat, turning. Season with salt and pepper
2
Wash the meat and dab dry. Cut the skin side. Heat the oil in a pan, add the meat with the skin side and fry vigorously on both sides. Season with salt and pepper. Place on a baking tray and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes
3
Add the onion to the frying fat and fry until transparent. Add thyme, except for something to garnish, dust with flour and sauté. While stirring, deglaze with juice, stock and cream, bring to the boil. Add mirabelles and simmer for about 5 minutes. Season to taste with salt, pepper and sugar
4
Take meat out of the oven, let it rest for 2-3 minutes and cut it open. Arrange duck breast with mirabelle sauce and potatoes on plates. Garnish with thyme. Add the rest of the sauce