Prep
20 minCook
30 minReady In
50 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 600 g firm-fleshed potatoes | |
| 2 duck breasts | |
| 2 tbsp. goose (or duck) fat | |
| 250 g mixed mushrooms (chanterelles, milk caps, oyster mushrooms) | |
| 2 tbsp. olive oil | |
| 1 clove of garlic | |
| Chopped parsley for decoration | |
| Salt, ground pepper. |
| 1. | Peel the potatoes. Slice them into strips, rinse and pat them dry. Sauté them in a pan in goose fat for 20 to 25 minutes. |
| 2. | Slit the skin of the duck breasts. Cook them for 10 minutes in a frying pan, skin side first. Remove them and discard the rendered fat. Put the duck breasts back in the pan, flesh side down, and finish cooking them for 4 to 5 minutes, depending on their thickness. Wrap them in aluminum foil and keep them warm. |
| 3. | Clean and slice the mushrooms. Fry them in oil for 5 minutes over high heat, then drain them. Add them to the potatoes with the chopped garlic and cook for 5 minutes. Season with salt and pepper. |
| 4. | Cut the duck breasts into slices. Add salt and pepper and arrange them on a plate with the mushrooms and potatoes. Sprinkle with parsley. |
| 5. | Our advice: To avoid splattering of grease, sprinkle the bottom of the frying pan with fine salt before cooking the duck breasts. |
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