Petitchef

Duck breast with the best sautéed potatoes

Main Dish
3 servings
15 min
20 min
Very Easy
Duck Breast with the Best Sautéed Potatoes
  • vote now
Duck Breast with the Best Sautéed Potatoes
 

Ingredients

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

Preparation

  • 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.





Rate this recipe:

Related recipes


Recipes

Related articles

The melonThe melon10 dishes from the Basque Country in France that you should really know10 dishes from the Basque Country in France that you should really knowDiscover the Culinary Delights of CornwallDiscover the Culinary Delights of Cornwall

Daily Menu