Duck breast with potatoes
88 100 минут 5 порции
Do You have a recipe that is born spontaneously, we can say "change horses in midstream"?! I have this often, preparing the products for the specific meals, getting them out of the fridge, suddenly clearly represent a new, completely contradictory dish, the picture before my eyes and nothing can't stop me... So today, having decided the risotto with duck breast, cooked and served it... help yourself.
Ingredients for Duck breast with potatoes
- Breast of duck - 5 PCs
- Potatoes - 5...6 PCs
- Onion - 1 piece
- Yolk egg - 2 PCs
- Cream - 2 tbsp
- Paprika sweet - 1 tsp.
- Salt - to taste
- Black pepper - to taste
- Vegetable oil - 1 tbsp
- Greens - to taste
- Cranberries - 1 Cup.
- Cranberry - 2 tbsp
- Salt - 1/4 tsp
- Pepper pink - 1/3 tsp
- Gelatin - 1 tbsp
- Water - 100 ml
Step by step instruction of cooking Duck breast with potatoes
Pre-cook the jelly. This is optional, but adding it to the finished dish, make it brighter in taste, more interesting, more festive.
Soak gelatine in cold boiled water for 10 minutes.
Cranberries through a sieve. Put in a saucepan.
Add the cranberries, boil for a few minutes.
Season with salt, add pink pepper.
A little cool, 60-70 degrees.
Pour the swollen gelatin, stir, heat to 70 degrees.
DO NOT BOIL!
Pour into shape and put into the refrigerator,
for 40-60 minutes, for solidification.
Duck Breasts wash, dry boom. towel
to make cuts on the skin.
Mix Basil, salt, black pepper and paprika.
RUB this mixture Breasts. Set aside.
To turn on the oven to warm up.
At this time, peel the potatoes, peel and chop the onion.
In vegetable oil fry the onion and put it in a bowl.
In the same pan fry the breast for 2-3 minutes on medium heat.
On both sides.
To the onions add the potatoes grated on a large grater,
cream, egg yolks, salt, ground black pepper.
In a pan, 28*18 cm, vystelit baking paper, brush with a little fat from the Breasts and put the potato mixture.
To put breast.
Place the baking tray in the oven
bake for 30-40 minutes at 180 degrees until light blush potatoes.
Hot sprinkle with chopped greens.