Duck fillet with mashed potatoes and cherry sauce
4 servings
40 minutes
Duck fillet with puree and cherry sauce is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. Tender duck meat with a crispy golden crust pairs with velvety mashed potatoes enhanced by aromatic white mushrooms. The sweet-sour cherry sauce adds sophistication, highlighting the rich flavor of the meat. The dish is not only aesthetic but also rich in gastronomic heritage – duck is traditionally used in French cuisine, and the combination of fruit sauce with meat has become its hallmark. The presentation is complemented by berry strudel, creating a delicate balance of sweetness and spiciness. Such a dish is perfect for a festive dinner or romantic evening, impressing with its taste and elegance.
1
Preheat the oven to 180 degrees.
2
We clean the potatoes, cut them into large pieces, and boil them in salted water for 15 minutes, drain the water, and add butter.
- Potato: 400 g
- Butter: 20 g
3
Make cross cuts on the duck's skin, salt and pepper it. Heat vegetable oil in a pan and fry the duck skin-side down for 4 minutes over medium heat, flip it and fry for another 2 minutes, then place it in the oven for 10 minutes. Let the duck rest for 3-5 minutes and slice it.
- Duck breast fillet: 2 pieces
4
Chop the mushrooms finely, fry until golden, add to the potatoes and mash until smooth. Heat the strudel in the microwave.
- Porcini mushrooms: 100 g
- Potato: 400 g
- Berry strudel: 100 g
5
Place the potatoes on a plate, top with strudel and fan-sliced duck, drizzle with sauce, and garnish with a sprig of greens.
- Potato: 400 g
- Berry strudel: 100 g
- Duck breast fillet: 2 pieces
- Cherry sauce: 50 ml
- Thyme: 2 stems
