Glazed duck breast with gratin

Name: Glazed duck breast with gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 200 g Whipped cream; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 (approx. 1 kg) Head Savoy cabbage; 1 big onion; 20 g clarified butter; 7-10 Tbsp Sugar; 7-10 Tbsp ground caraway; 2 Duck breast fillets (approx. 400 g each); 2 TABLESPOONS Apricot Jam; 1 TABLESPOON Balsamic vinegar; 150 g Fresh cream; 7-10 Tbsp Thyme

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
200 g Whipped cream
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 (approx. 1 kg) Head Savoy cabbage
1 big onion
20 g clarified butter
7-10 Tbsp Sugar
7-10 Tbsp ground caraway
2 Duck breast fillets (approx. 400 g each)
2 TABLESPOONS Apricot Jam
1 TABLESPOON Balsamic vinegar
150 g Fresh cream
7-10 Tbsp Thyme

Directions

1
Peel and wash the potatoes and slice them into thin slices. Whisk cream and eggs. Season with salt, pepper and nutmeg. Spread the potato slices in layers on 4 small soufflé dishes (150 ml each) or 1 larger casserole dish. Pour on the egg cream. Bake Mini Gratins in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
2
Quarter the savoy cabbage, cut out the stalk. Cut cabbage into very thin strips. Peel and finely chop the onion. Heat clarified butter in a pot, fry cabbage and onion. Add 200 ml water. Season with salt, pepper, some sugar and caraway and braise in a closed pot for about 30 minutes. Rinse duck breast cold and dab dry. Cut the skin side into a diamond shape. Fry duck breast fillets with the skin side down in an ovenproof pan over high heat for 5-8 minutes, turn and fry for another 5 minutes. Season with salt and pepper. Mix apricot jam and vinegar, brush the fillets with it.
3
Rinse duck breast cold and dab dry. Cut the skin side into a diamond shape. Fry duck breast fillets with the skin side down in an ovenproof pan over high heat for 5-8 minutes, turn and fry for another 5 minutes. Season with salt and pepper. Mix apricot jam and vinegar, brush the fillets with it. After 20-25 minutes of cooking time, place the fillets in the pan with the gratins in the oven and finish cooking. Stir the crème fraîche into the cabbage, season if necessary. Remove gratins from the oven, remove from the edge with a knife and carefully turn them over onto plates. Cut open the duck breast. Sprinkle creamed savoy cabbage with pepper, arrange duck breast and gratin on plates. Garnish with thyme
4
After 20-25 minutes of cooking time, place the fillets in the pan with the gratins in the oven and finish cooking. Stir the crème fraîche into the cabbage, season if necessary. Remove gratins from the oven, remove from the edge with a knife and carefully turn them over onto plates. Cut open the duck breast. Sprinkle creamed savoy cabbage with pepper, arrange duck breast and gratin on plates. Garnish with thyme
5
Attention: 80 g fat have been removed