Duck Breast

Dive into the world of gourmet cooking with this classic duck breast recipe. Ideal for an impressive dinner party dish or a luxurious meal at home, this recipe promises a gastronomic adventure that will leave your taste buds singing.

INGREDIENTS

• 2 duck breasts
• 500g baby potatoes
• 3 garlic cloves, minced
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• 1/2 cup raspberries
• Salt
• Pepper
• 1 tbsp flour
• 250ml red wine
• 1 tbsp cranberry sauce
• 50ml honey
• 150ml chicken stock
• Parsley, chopped

DIRECTIONS

1. Boil the potatoes in salted water until cooked through. Once done, drain and set aside.

2. Score duck breast skin into a crosshatch pattern. Season with salt and pepper.

3. Place the duck breasts skin side down on a cold pan and cook for 3-4 minutes. Flip over and cook for an additional minute. Cover the skillet with another pan or lid and bake for another 4 minutes until cooked through. Once done, remove from the pan and let it rest for 5 minutes, but do not get rid of the duck fat.

4. While the duck is resting, flatten the cooked potatoes with some pressure. Shallow fry each side in the remaining duck fat until golden brown; add garlic, thyme and rosemary for added flavor. Once done, remove the potatoes from the pan.

5. To the same pan, add the flour and immediately start stirring. Pour in the red wine, cranberry sauce, raspberries, honey, and chicken stock. Let it reduce until thickened.

6. Slice duck breast and drizzle with the sauce. Garnish with freshly chopped parsley.

Notes

This delightful recipe is perfect for a special dinner at home, a date night or even a fancy dinner party.