Roasted fillet of duck
How to perfectly prepare a baked duck breast fillet in a plum-gingerbread sauce with fondant potatoes and carrots simmered with oranges? Find out in a recipe given to us by the Head Chef at PG4 restaurant.
- 2 duck breasts
- 3 large potatoes
- 200 g clarified butter
- ground black pepper, sea salt
Wash duck breasts thoroughly under cold water. Sprinkle meat on both sides with a little pepper, salt, thyme and marjoram and put it away for a few hours. Next, roast until tender in the oven heated to 180 C and sprinkle it with the stock simultaneously.
Fry frozen plums with a small amount of sugar, sprinkle them with duck stock and thicken with crumbled gingerbread.
Peel the carrot and cut it into segments. Then, fry on butter and sprinkle it with orange juice.
Peel, wash, dry the potatoes and cut them into slices 1.5 cm thick. Cut circles from the potato slices by a round cast with 4 cm diameter. Melt clarified butter in a large, deep frying pan. When hot, add the potato circles. Fry until butter starts to gently bubble. Keep the contents of the frying pan in this state for an hour. After this time, the potatoes will be soft and buttery. Drain the potatoes thoroughly, salt them and serve immediately.