Duck breast with the best sautéed potatoes

Main Dish
3 servings
15 min
20 min
Very Easy


Number of serving: 3
3 shallots

glass of red wine

half glass of chicken stock

tablespoon of redcurrant jelly

sprig of thyme

5 juniper berries

salt and pepper

red wine vinegar

1 teaspoon cornflour

Half a medium to large onion

1 clove of garlic

1 teaspoon dried thyme

salt and pepper

olive oil


  • 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.


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