It's a great dish, although time-consuming to prepare, but it makes an unforgettable lunch or dinner.
Ingredients:
Click on the ingredient to try it
- Duck breast fillet “A” 210-240 g/piece
- Garlic whole DARTA
- Salt
- Black pepper ground Kotányi gastro
- Duck fat
- Potato balls FRISS Aviko
- Thyme crumbled Kotányi gastro
- Butter 82 % branded AMMERLAND
- Sugar peas (legumes) DARTA
- Green asparagus DARTA
- Red wine jus Bonemasters
- Fresh Thyme
- Cocktail tomatoes
Preparation:
Thoroughly clean the moulded duck breasts, trim the skin 3 mm apart and place in 6 % salt solutions for 1.5 hours.
Once removed from the solution, wipe dry thoroughly with a paper towel. Fry them skin side down in a frying pan (you can throw the cocktail tomatoes on the side to cook them too). Place the prepared duck breasts in it. Add a few cloves of garlic and a few sprigs of fresh thyme. Confit in fat at about 80-90° for 3,5 hours.
Take the potato balls out of the package, wash them in plenty of water, then fry them in a little butter with thyme.
In another pan, also melt a little butter and add the sugar snap peas and green asparagus. Season with salt and pepper.
To serve, place the potatoes, asparagus and sugar snap peas on a white plate, top with the sliced duck breast and add the roasted cocktail tomatoes.
To achieve the perfect flavour, the dish is seasoned with red wine jus and fresh thyme sprigs are added.
