Duck breast with red wine butter and duchess potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly dice the potatoes. Cook the potatoes in salted water for about 20 minutes. In the meantime, clean, wash and halve the beans and cook in salted water for about 12 minutes. Peel shallots, cut 1 shallot into cubes and put aside. Put red wine, port, bay leaf, thyme and remaining shallots in a pot. Reduce the liquid to about 1/3 at high heat.

2. 2

   In the meantime, wash duck breasts and pat dry. Season with salt and pepper. Heat oil in a roasting pan and fry duck breasts on the meat side. Roast duck breasts on the skin side in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes. They should still be pink. Drain the potatoes and press them through a potato press. Stir in 2 egg yolks. Season with salt and nutmeg. Pour the mixture into a piping bag with a large star-shaped spout. Spray tuffs onto a baking tray lined with baking paper. Mix the remaining egg yolk with 1 tablespoon of water. Brush the tuffs with this mixture and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes.

3. 3

   Stir in 2 egg yolks. Season with salt and nutmeg. Pour the mixture into a piping bag with a large star-shaped spout. Spray tuffs onto a baking tray lined with baking paper. Mix the remaining egg yolk with 1 tablespoon of water. Brush the tuffs with this mixture and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 10 minutes. Heat 20 g butter in a pan, sauté the remaining shallot in it, add beans and heat. Season with salt and pepper. Remove bay leaf and thyme from the stock. Dice remaining butter and stir into the stock with a whisk. Cut duck breasts into slices and arrange on plates with duchess potatoes, green beans and sauce. Garnish with chervil if desired.

4. 4

   Heat 20 g butter in a pan, sauté the remaining shallot in it, add beans and heat. Season with salt and pepper. Remove bay leaf and thyme from the stock. Dice remaining butter and stir into the stock with a whisk. Cut duck breasts into slices and arrange on plates with duchess potatoes, green beans and sauce. Garnish with chervil if desired.