Pan fried duck breast with potatoes dauphinoise and red wine sauce
Russell's Kitchen
Russell's Kitchen
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Ingredients

  • 20 minutes prep time,
  • 20 mins cooking
  • 2 duck breasts
  • 2 sprigs of rosemary
  • pepper
  • 400 g of Maris Piper potatoes, peeled and sliced thinly
  • 1 garlic clove, minced
  • 200 ml of whole milk
  • 300 ml of double cream
  • 2 pinches of nutmeg, grated
  • pepper
  • 1 shallot, finely sliced
  • 2 carrots, thinly sliced
  • 1 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 1 celery stick, thinly sliced
  • 4 sprig of sprigs fresh rosemary
  • 2 bay leaf
  • 250 ml of red wine
  • 500 ml of lamb stock
  • olive oil
  • knob of butter

Instructions

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