Fried duck with blackcurrant jus

Fried duck with blackcurrant jus

Total: 55 min. | Active: 50 min.

Ingredients

for 4 people

Mashed potatoes
1 kg mealy potatoes, peeled, chopped
  salted water, boiling
1 ½ dl milk, hot
80 g butter, melted
  salt to taste
Duck
duck breasts (approx. 300 g each)
½ tsp salt
a little  pepper
Blackcurrant jus
1 ½ dl red wine
1 tbsp concentrated veal stock
2 tbsp blackcurrant jam
1 ½ dl water
½ tbsp Maizena cornflour
¾ tsp ground coriander seeds
Kalettes
1 tbsp olive oil
200 g kalettes (Flower Sprouts)
2 pinch salt

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.

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