Ingredients:
2 duck breasts
salt pepper to taste
2 onions
Puree:
6 medium potatoes
3 garlic cloves
drizzle olive oil
salt
milk (about 50ml)
pinch nutmeg
2 or 3 scallion
Sauce:
20cl orange juice
1/2 tsp honey
salt and pepper to taste
pinch rosemary
½ dessert spoon cornstarch
Make diamond shaped cuts on the skin without reaching the meat, season with salt and pepper on both sides and reserve. Cook the potatoes with the garlic cloves, 1 drizzle of oil and 1 tbsp salt for about 20 minutes, mash the potatoes, in low heat, add pinch of nutmeg and milk, adjust the salt. Slice the onios and sauté them in a good drizzle of olive oil until caramelized. Preheat the oven in 200ºC, in a cold non-stick pan, place the duck breasts with the skin side down and cook over a low heat until the skin is golden and cook in it's own fat for about 4 minutes, turn and cook for another 2/3 minutes, take into the oven for another 7 minutes, let it rest for 10 minutes before cutting, garnish the puree with the caramelized onion and scalions.
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