Informations supplémentaires
35 min.
|
758 kcal
|
easy
|
|
Printable version
1. Cook the duck
Preheat the oven to 425°F. Score the fat of the duck without piercing through to the flesh. Put the fat side down in a pan and cook for 18-22 minutes over low heat. The fat will render and become crispy. Beware of splattering. Flip the breast, cover and cook for 6-8 minutes on low heat. If desired, baste the duck with the fat in the pan a few times during cooking. Season with salt and pepper.
Cook to an internal temperature of 58°C. Let the breast rest on a board 4-6 minutes before slicing.
2. Cook the fries
Cut the potatoes into thin fries. Pat dry. Place on a baking sheet lined with baking paper. Add a light drizzle of oil, salt and pepper. Bake in the oven for 26-30 minutes until browned.
3. Setup
Chop the shallot. Thinly slice the cucumber. Chop the thyme leaves. Coarsely crush the peppercorns.
4. Prepare the salad
In a bowl, mix the arugula with the cucumber. Add salt and pepper. Add a drizzle of oil and a dash of balsamic vinegar just before serving. Set aside.
5. Make the sauce
In a small saucepan, heat 1.5 2P | 2 3P tbsp. of butter over medium-high heat. Add the shallot, thyme and peppercorns and cook for 2 minutes. Add 0.5 2P | 0.5 3P broth cube, the Worcestershire sauce, 1/3 2P | 1/2 3P cup of water and the cream and bring to a boil. Cook over medium-high heat for 8-10 minutes until the sauce thickens.
6. Plate your dish
Slice the duck and serve with the sauce, fries and salad. Bon appétit!
2unitDuck Breast(s)
500gYellow Potato(es)
60gArugula
2unitLebanese Cucumber(s)
0.5unitBeef Broth Cube(s)
15mlWorcestershire Sauce
0.5unitShallot
4gGreen Pepper
100mlCream 18%
0.5unitThyme
What you need
sheet pan, pan, tongs, saucepan
758 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
51g
17%
fat
53g
82%
cholesterol
114mg
38%
fiber
8g
32%
protein
20g
saturated
20g
100%
sodium
231mg
10%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg