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🍽️ Crispy Duck Breast with Kumquat Sauce and Potato Gratin

513 kcal · 30 min · 4 servings

Ingredients

• 400 g small duck breast fillets (2 small duck breast fillets)
• salt
• pepper
• 6 mandarins (or 2–3 small oranges)
• 200 ml poultry stock
• 400 g potatoes (4 potatoes)
• 2 stalks coriander
• 100 ml classic vegetable stock
• 40 ml cooking cream (15% fat)
• 5 kumquats
• 1 pinch sugar
• 20 g crème fraîche (15% fat; 1 tbsp)

Instructions

1. 1. Rinse the duck breast fillets under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Rub the fillets with salt and pepper.
4. 4. Place the duck breast skin-side down in a coated pan.
5. 5. Fry the duck breast over medium heat for 5 to 7 minutes until the fat renders.
6. 6. Turn the fillets over.
7. 7. Brown the meat side for about 5 minutes in the rendered fat.
8. 8. Transfer the duck breast to a plate.
9. 9. Pour off the excess fat from the pan.
10. 10. Halve the mandarins or oranges.
11. 11. Squeeze the juice from the citrus fruits.
12. 12. Add the fruit juice and poultry broth to the pan.
13. 13. Bring the liquid to a boil.
14. 14. Place the duck breast fillets back in the pan with the skin side up.
15. 15. Cover the pan.
16. 16. Simmer the duck breast on the lowest setting for about 40 minutes.
17. 17. Peel the potatoes.
18. 18. Wash the potatoes.
19. 19. Slice the potatoes thinly using a vegetable slicer.
20. 20. Layer the potato slices in a shingle pattern into two round gratin dishes (approx. 12 cm diameter).
21. 21. Lightly salt and pepper each layer.
22. 22. Wash the coriander.
23. 23. Shake the coriander dry.
24. 24. Pluck the leaves from the stems.
25. 25. Set aside some leaves for garnish.
26. 26. Finely chop the remaining coriander.
27. 27. Place the chopped coriander in a bowl.
28. 28. Mix the vegetable broth and cooking cream with the coriander.
29. 29. Pour the liquid over the potatoes in the dishes.
30. 30. Preheat the oven to 180 °C (convection 160 °C, gas mark 2–3).
31. 31. Place the gratin dishes on the middle rack.
32. 32. Bake the potato gratins for about 25 to 30 minutes.
33. 33. Cover the gratins with aluminum foil if the surface browns too quickly.
34. 34. Wash the kumquats.
35. 35. Dry the kumquats.
36. 36. Slice the kumquats.
37. 37. Remove the finished potato gratins from the oven.
38. 38. Cover the gratins with aluminum foil and keep them warm.
39. 39. Place the duck breast fillets in a small baking dish.
40. 40. Broil the duck breast under the grill or with top heat for about 10 minutes.
41. 41. Cook the duck breast until the skin is crispy.
42. 42. Reduce the duck braising liquid by half over high heat for about 10 minutes.
43. 43. Add the kumquat slices to the sauce.
44. 44. Simmer the sauce with the kumquats for another 3 to 4 minutes.
45. 45. Season the sauce with a pinch of sugar, salt, and pepper.
46. 46. Stir the crème fraîche into the sauce.
47. 47. Slice the duck breast fillets.
48. 48. Arrange the duck slices on plates.
49. 49. Pour the kumquat sauce over the meat.
50. 50. Garnish the dishes with the reserved coriander leaves.
51. 51. Serve the duck breast with the potato gratins.

Nutrition per serving

• kcal: 513
• Protein: 40 g · Fett/Fat: 17 g · Carbs: 46 g