Duck Breast Fillets on Parsley – Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some water
- 4 duck breast
- 200 g shallot (s)
- 100 g mushrooms
- 1 tablespoon sugar
- 3 tablespoon balsamic vinegar, lighter
- 3 tablespoon lime juice
- 600 g potato (s), if possible floury
- 1 root parsley with greens
- cream
- butter
- 1 clove (s) garlic if necessary
- some thyme, some stalks it
Print Recipe
Pin Recipe Instructions
- Cut the skin of the duck breast into a diamond shape, then season with salt and pepper. Heat some water in a pan. Put in the duck breasts with the fat side down and fry them. Then put in the preheated oven at 180 ° C for 10-12 minutes. Then let it rest again for 10-12 minutes - no more reddish juice should come out.
- Peel and cut the shallots and fry them in the duck fat, sprinkle sugar over the shallots and let them caramelize slightly. Deglaze with balsamic vinegar and lime juice. Clean the mushrooms, cut into thin slices and add.
- Slice the duck breast diagonally. Serve with balsamic stock, mushrooms and thyme.
- In the meantime, peel the potatoes and parsley root. Clean the green of it and set it aside. Cut the potatoes and parsley root into small pieces and cook both in salted water for about 25 minutes. Pour off, press through a potato press (or mixer with a whisk) and stir with a little cream and butter. Season again to taste. Then stir in the chopped parsley greens and, depending on your taste, add 1 peeled and pressed garlic clove. Serve with the duck breast.
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