Started 18/02/2025
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4 pt duck breast
1 truffle (you decide which one)
1 kg of potatoes
EVO oil, butter, milk, garlic, aromatic herbs, duck stock, salt and pepper to taste.
1
Blanch the potatoes, mash them and blend them with a knob of butter, milk, salt and pepper to create a velvety sauce. Score the duck breast from the skin side and then sear it in a pan with oil, garlic and aromatic herbs. Let it rest for a few minutes and serve with the potato sauce, the brown sauce prepared earlier and some truffle shavings.
Ingredients
4 pt duck breast
1 truffle (you decide which one)
1 kg of potatoes
EVO oil, butter, milk, garlic, aromatic herbs, duck stock, salt and pepper to taste.
Directions
1
Blanch the potatoes, mash them and blend them with a knob of butter, milk, salt and pepper to create a velvety sauce. Score the duck breast from the skin side and then sear it in a pan with oil, garlic and aromatic herbs. Let it rest for a few minutes and serve with the potato sauce, the brown sauce prepared earlier and some truffle shavings.
