Duck breast with potato "pear"
4 servings
30 minutes
Duck breast with potato 'pear' is a refined combination of tender meat and airy potato garnish shaped like a pear. European cuisine is renowned for its exquisite textures and subtle flavor nuances, and this recipe is no exception. The duck fillet, seared to a golden crust, retains its juiciness inside, while the mashed potatoes baked with a crispy top complement the dish with their soft creamy taste. Accompanied by seasonal vegetables and a rich wine sauce, this culinary masterpiece creates a harmony of sweet and savory notes. The dish is perfect for a festive dinner, impressing not only with its taste but also with its presentation. It showcases European elegance and the ability to turn simple ingredients into an artwork worthy of the finest restaurants.
1
Salt and pepper the duck fillet and set aside.
- Duck breast: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Boil the potatoes in their skins in salted water. After cooking, peel the potatoes.
- Potato: 500 g
- Salt: to taste
3
Transfer the peeled potatoes to a large bowl, add cream, egg yolk, salt, and pepper. Mix everything thoroughly until it forms a puree.
- Potato: 500 g
- Cream: 100 ml
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Now shape the mashed potatoes into pear-shaped garnishes and coat them in breadcrumbs. Preheat the oven to 190 degrees and bake the potato 'pears' for 10 minutes.
- Breadcrumbs: 200 g
5
Meanwhile, chop the remaining vegetables into cubes and boil for 5 minutes.
- Pumpkin: 300 g
- Beetroot: 300 g
- Radish (daikon/black): 300 g
6
Now you can start preparing the duck. Sear the fillet until golden brown on both sides: first skin side down to render the fat. Cook for no more than three minutes - the meat inside should remain pink.
- Duck breast: 500 g
7
Remove the duck from the pan and add the sautéed vegetables. Once they are ready, transfer them from the pan to a plate.
- Pumpkin: 300 g
- Beetroot: 300 g
- Radish (daikon/black): 300 g
8
Heat another, deeper pan and add wine, ignite it to evaporate the alcohol completely. Then add chicken broth. Slightly reduce the liquid.
- Dry red wine: 100 ml
- Chicken broth: 100 ml
9
When serving, drizzle the duck fillet with this sauce.
- Dry red wine: 100 ml
- Chicken broth: 100 ml