by To rate this recipe, please sign in. Ingredients Ingredients Method (roughly per person) 1 duck breast 1 medium leek 1 large potato salt, pepper, butter, nutmeg, red wine Not much of a recipe
Score the skin of the duck breast in a diamond pattern and rub it genereously with coarse sea salt and cracked pepper. Put in the cold pan and turn it up to high. This way, the fat underneath the skin will mostly render out and the skin will be nice and crispy (this is actually one of Jamie's tips I saw on a programme a few years ago and it works every time).
Only when the skin is crispy brown, season the meat side and flip it over. Turn the heat down to medium and cook for another three minutes or so to seal it, then transfer the breast skin side up to a 180 degree oven for about 10 minutes or done to your liking (I like it still pink).
Meanwhile braise the sliced leeks in butter and a splash of water, seasoned with salt, pepper and nutmeg.
Cut the potatoes into thick slices, parboil for five minutes, drain and then fry in the duck pan.
Rest the duck breast for 10 minutes before cutting at an angle (the scored pattern on the skin is ideal for as a guide), arrange on a bed of leeks with the potatoes on the side.
Deglaze the pan with a small glass of red wine and reduce for a while to get out all the goodness and drizzle that reduction over the meat.
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