Duck fillet with potato-pea puree and wine sauce
4 servings
60 minutes
Duck fillet with potato-pea puree and wine sauce is an exquisite dish of Estonian cuisine, reflecting a fine blend of traditions and modern gastronomic art. Tender duck meat, roasted to a golden crust, reveals a richness of flavor in duet with velvety potato-pea puree that adds softness and a hint of sweetness to the dish. The wine sauce infused with aromas of bay leaf, garlic, and thyme completes the composition by adding noble notes and depth of flavor. This dish not only pleases the eye but also awakens gastronomic delight, making it perfect for festive dinners and special moments. The serving with thick sauce emphasizes the juiciness of the duck meat, turning each portion into a true culinary masterpiece.
1
Boil the peeled potatoes, drain the water, add butter and mash into a puree, season with salt and pepper.
- Potato: 200 g
- Butter: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Boil the peas in boiling water for 2 minutes, drain the water, mash the cooked peas and mix with mashed potatoes.
- Boiled green peas: 140 g
3
Make shallow cuts on the skin of the duck breast (not down to the meat!) so that diamonds are formed.
- Duck fillet: 2 pieces
4
Sear the fillet skin-side down in a pan with oil until golden brown, then on the other side, season with pepper and salt, and place the fillet skin-side up in an oven preheated to 200 degrees for 9 minutes.
- Duck fillet: 2 pieces
- Butter: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
To make the sauce, boil wine, bay leaf, and garlic in a pan, strain through a sieve into a pot, add oil, salt and pepper. Add broth and thyme and simmer until the wine evaporates and the sauce thickens - about 30 minutes.
- Red wine: 100 ml
- Bay leaf: 1 piece
- Garlic: 1 clove
- Butter: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chicken broth: 300 ml
- Dried thyme: 1 teaspoon
6
Pour the served duck with mashed potatoes sauce and serve.
- Red wine: 100 ml