Duck breasts stewed with potatoes in creamy sauce
4 servings
60 minutes
Duck breasts stewed with potatoes in creamy sauce are a true embodiment of comfort and harmony in European cuisine. The dish has a tender, rich flavor due to the combination of juicy duck meat, soft potatoes, and creamy sauce that gives it a velvety texture. Historically, duck meat was valued for its nutrition and used in traditional rural recipes of France and Italy. Roasting with garlic and Provençal herbs adds subtle aromatic notes to the dish, while the finishing touch—melted Parmesan—gives it an exquisite depth of flavor. It pairs perfectly with a glass of white wine, and its velvety structure makes it a wonderful choice for family dinners or festive gatherings.
1
Prepare the products
2
Wash and cut the potatoes into wedges.
- Potato: 6 pieces
3
Place the slices in a baking dish.
- Potato: 6 pieces
4
Make cuts on the skin of the duck breast.
- Duck breast: 4 pieces
5
Next, place the chicken breast on the potatoes.
- Duck breast: 4 pieces
6
Pour the milk into the bowl.
- Milk: 250 ml
7
Add sour cream.
- Sour cream: 200 g
8
Mix everything.
9
Add salt and Provencal herbs.
- Salt: 1 teaspoon
- Herbes de Provence: 1 teaspoon
10
Mix everything.
11
Pour the resulting mixture over the potatoes with the duck.
- Milk: 250 ml
- Sour cream: 200 g
- Salt: 1 teaspoon
- Herbes de Provence: 1 teaspoon
12
Sprinkle with finely chopped garlic on top.
- Garlic: 5 clove
13
Bake in the oven for 50 minutes at 180 degrees.
14
While the duck and potatoes are cooking, grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 100 g
15
Remove the dish from the oven and sprinkle with cheese.
- Parmesan (Parmigiano Reggiano): 100 g
16
Send to the oven for another 10 minutes to melt and brown the cheese.
17
Serve at the table, portioned out.