Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mashed potatoes
Duck
Blackcurrant jus
Kalettes
How it's done
Mashed potatoes
Cook the potatoes (uncovered) in salted water for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher. Gradually add the milk and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season with salt, cover and keep warm.
Duck
Season the duck breasts and place in a cold frying pan, with the fatty layer facing down. Heat the frying pan, fry the duck breasts for approx. 7 mins. until the fatty layer is crispy. Turn the duck breasts and fry for approx. 3 mins. Wrap the duck in aluminium foil and leave to stand for approx. 5 mins.
Blackcurrant jus
Wipe the cooking fat from the pan, pour the wine into the same pan, loosen any bits that have stuck to the bottom, reduce almost completely. Add the stock and blackcurrant jelly, mix. Combine the water and cornflour, pour into the pan, add the coriander seeds, bring to the boil, simmer for approx. 3 mins.
Kalettes
Heat the oil in a frying pan, add the kalettes, stir fry for approx. 10 mins, season with salt.
To serve
Carve the duck, plate up with the mashed potatoes and kalettes. Drizzle the sauce over the top.
| Tip: | Mix 20 g of blackcurrants into the finished sauce. |
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