Duck breast with potato balls

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook for about 25 minutes. Then drain, rinse and peel. Mash the potatoes finely, let them cool down

2. 2

   Clean or peel the sprouts and carrots. Wash both. Cut carrots into slices

3. 3

   Stir the egg yolks, flour and 1 tsp salt into the potatoes. Form small balls from the dough. Whisk the egg. Turn the balls first in the egg, then in the breadcrumbs. Put them in a cold place

4. 4

   Wash duck breasts, pat dry, season with salt and pepper. Heat a large pan. Fry the duck breasts in it at medium heat for 20-25 minutes. Turn from time to time

5. 5

   Cover the Brussels sprouts and cook in boiling salted water for about 20 minutes, the carrots for about 10 minutes. Heat oil for frying

6. 6

   In the meantime peel the shallots and dice them finely. Remove duck breast and keep warm. If necessary, drain off any cooking fat except for a small residue. Sauté 2/3 of the shallots in the cooking fat. Add green pepper, wine and stock and bring to the boil. Stir in sauce thickener, bring to the boil again. Season to taste with salt and pepper

7. 7

   Fry the potato balls in hot oil in portions until golden brown. Drain each and keep warm

8. 8

   Meanwhile drain the Brussels sprouts and carrots. Heat the fat and fry the remaining shallot in it. Pour over the sprouts. Brown the almonds without fat and sprinkle over the vegetables. Arrange everything and garnish with marjoram

Nutrition Facts

KCAL
800 kcal

CARBS
54 g

FATS
42 g

PROTEINS
42 g