Duck breast and potato and pea mash with caramelized onions
The tender pink duck breast, briefly seared, is perfectly cooked in 4 minutes - served with potato and pea mash & caramelized onions as a side dish and garnished with mustard pickles, a dish that your guests will rave about for a long time to come.
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY
Ingredients
Duck Breast
| 4 pieces | Duck Breast "The Duke Filet" |
Caramelized Onion
| 2 pieces | Big onions |
| 20 g | Butter |
| 1 tbsp. | Sugar |
Potato Pea Mash
| 600 g | Potatoes |
| 120 ml | Milk |
| 40 g | Butter |
| 200 g | Peas, (frozen or fresh) |
| Some | Salt |
| Some | Pepper |
| Some | Nutmeg |
Arrange
| 80 g | Mustard gherkins (pickled) |
Preparation steps
Duck Breast
- Fry the duck breast “The Duke Filet” in the pan according to the instructions.
Caramelized Onions
- Peel, halve and finely chop the onions
- Sauté slowly in 20g butter for approx. 15 minutes until golden brown. Turn from time to time.
- Sprinkle with sugar, mix and caramelize. Remove from the heat.
Potato Pea Mash
- Peel and quarter the potatoes.
- Cook in plenty of salted water and drain in a sieve.
- Mash with milk, butter and peas.
- Season with salt, pepper and nutmeg and mix in the caramelized onions.
Arrange
- Arrange the potato and pea mash on plates.
- Top with mustard gherkins and arrange the fried duck breast on top.
Das AUMAERK Fleisch
