Duck breast with Honey Sauce, Ginger Bread, and New Potatoes
By Frédéric du blog LaCuisineAFéfé
- 14 oz of duck
- 2 1/3 tbsp honey
- 2-3 slices of gingerbread
- 3 tbsp veal
- 1 3/4 lbs fingerling potatoes
- Olive oil
- Coarse salt
- Salt and pepper
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Budget Friendly
Prepare new potatoes: Wash and put the potatoes in a baking dish. Add olive oil. Mix well so that all the potatoes are well coated with oil. Put the dish in oven 45 minutes. Turn them regularly. You can then remove from the oven. Sprinkle with sea salt and pepper. Well cooked, the potatoes should be soft. Reserve.
To make sauce with honey-ginger bread: In a saucepan, mix the veal base in 2 1/2 cups of water. Then slowly bring to a boil while stirring and add the honey. Cut the slices of gingerbread into cubes. Stir for about 5 min and reserve.
Prepare the duck breasts, putting them in a stove with a slight drizzle of olive oil. Brown them and be careful not to overcook them, they should be pink. Add salt and pepper.
To serve: Mask some of the potatoes with a fork, place on the corner of the plate. Place some other new potatoes on the center of the plate. Then put your bread-honey sauce over the duck breast.
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Chef Tips and Tricks
Who will you make these elegant duck pastry pockets for?
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!