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Breast of Duck, Oven Potato galette and Preserved Fig

Breast of Duck, Oven Potato galette and Preserved Fig

Body&Soul Castelsarrasin

I cooked this for my daughter Sophie when she last visited us on the barge as a special treat.
Score the fat side of a breast of barbary duck, rub in 4 spice mixture, cracked pepper and seasalt and leave overnight.

Boil a medium large potato in its skin until just tender, peel and slice into medium thin slices, place into a bowl add a small onion thinly sliced, a chooped small clove of garlic, a little fresh thyme, salt pepper and enough single cream and a dash of olive oil to coat all the potato and onion mixture. oil a individual tart mould and layer the potato and onion mixture to the top of the mould. This can be prepared the day before.

Next day get oven hot and pop the potato cake in reduce of medium high heat. Meanwhile Pop breast onto a heated griddle fat side up cook until golden brown, draining the fat into a small container to keep it, turn breast over to meat side and cook for another 10 minutes. Leave to rest in tinfoil on the side deglaze the pan with a mixture of red wine and balsamic vinegar, add a whole preserved fig.

Slice the breast lengthways,makes a change from the usual slcied duck breast. Place potato cake on the plate, drizzle sauce and top with fig. This is for 1 person but the duck breast you get here are really big as it is a speciality so half a breast per person is enough.

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