Duck fillet and dauphinoise
with a Salad
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
2 unit(s)
Garlic
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Shallot
2 sachet(s)
Hello Muscat
(Contains Celery)
120 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
350 grams
Irish Duck Breast
Not included in your delivery
125 milliliter(s)
Milk (Optional)
to taste
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
½ tsp
Salt
½ tsp
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and slice the potatoes into ½ cm thick rounds.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.
Place a pot over medium-high heat with a drizzle of oil. When the oil is hot, fry the garlic for 1 min.
Add the potato, muscat spice mix, creme fraiche and 125ml milk or water (double for 4p). Season with ½ tsp salt and pepper (double both for 4p). Mix well.
Bring to a boil then cover and lower heat to medium. Stir often to prevent sticking. Simmer until potatoes are parboiled, 10-15 mins.
Score the skin of the ducks breasts using a knIfe. Place them on cold pan skin-side down.
Turn on the heat to a medium high and sear the duck until the skin has got a nice golden-brown colour. 10-15 mins. Then turn the breasts and cook for another 2-3 mins. Keep the pan with the duck fat for later.
Transfer the potatoes and sauce to an appropriately-sized oven proof dish. Pop into the oven to bake until cooked through, 15-20 mins.
Pop the duck breasts into another oven dish and cook for another 12-15 mins.
Meanwhile, trim the salad leaves, then thinly slice or tear into bite-sized pieces.
Place the pan with duck fat over medium-high heat. Add the shallot and cook until softened, 3-4 mins. Add a splash of water and stir well to make a sauce with the cooking juices.
Just before serving, mix a drizzle of oil with the vinegar, salt and pepper in a salad bowl. Just before serving, add the salad and toss to combine.
Allow the duck to rest for a few mins, slice and divide between plates. Pour the shallot sauce over it.
Serve the dauphinoise and salad alongside.
