Duck breast with the best sautéed potatoes

Name: Duck breast with the best sautéed potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Cuisine: En
Ingredients: 3 shallots; glass of red wine; half glass of chicken stock; tablespoon of redcurrant jelly; sprig of thyme; bay leaf; 5 juniper berries; salt and pepper; red wine vinegar; 1 teaspoon cornflour; Potatoes; Half a medium to large onion; 1 clove of garlic; 1 teaspoon dried thyme; salt and pepper; olive oil

Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

Pour the red wine into a small saucepan along with the stock, thyme, bay, juniper and redcurrant jelly.
Bring to the boil and lower the heat to a simmer and leave it for another ten minutes. Taste and add salt, pepper and vinegar to taste as you see fit.
Mix the cornflour with a dash of water and then add it to the sauce to thicken it, stirring all the time.
Slice the potatoes and boil or steam until almost cooked. Slice into 1cm cubes. While this is happening, heat the olive oil in a large frying pan over low to medium heat.
Add the onion and allow to soften for five minutes. Add the garlic and cook for another 5 minutes. Just allow these to soften, not brown – there will be plenty of opportunity for that later!
Then add the cubed potatoes, with a little extra oil if it looks like it needs it. Season liberally with salt and pepper and thyme.
Cook on a low heat for 20 to 30 minutes, shaking the pan and turning the potatoes frequently to allow them to brown on all sides.
Taste for seasoning and add more salt, pepper or herbs as you see fit.