🍽️ Crispy Duck Breast on Creamy Potato Gratin with Caramelized Onions

Name: Crispy Duck Breast on Creamy Potato Gratin with Caramelized Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 1 duck breast fillet (kitchen-ready; approx. 350 g); salt; pepper (from the mill); 2 shallots; 2 sprigs thyme; 1 bay leaf; 3 peppercorns; 500 g duck fat; 300 g potatoes; 1 onion; 60 ml milk; 1 tbsp butter; 1 tbsp melted butter; 1 tbsp grated, French hard cheese

1380 kcal · 30 min · 4 servings

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Ingredients

1 duck breast fillet (kitchen-ready; approx. 350 g)
salt
pepper (from the mill)
2 shallots
2 sprigs thyme
1 bay leaf
3 peppercorns
500 g duck fat
300 g potatoes
1 onion
60 ml milk
1 tbsp butter
1 tbsp melted butter
1 tbsp grated, French hard cheese

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Rinse the duck meat and pat it dry with a kitchen towel.
3. Season the meat generously with salt and pepper.
4. Sear the duck breasts in a hot pan on the skin side until crispy.
5. Peel the shallots and add them to the pan.
6. Add fresh thyme, bay leaves, and whole peppercorns.
7. Turn the duck breasts over and pour in enough duck fat to cover everything well.
8. Place the pan in the oven and braise the meat for 1.5 to 2 hours until tender.
9. Peel the potatoes and wash them thoroughly.
10. Cut the potatoes into rough chunks.
11. Boil the potato chunks in salted water for about 30 minutes until cooked through.
12. Carefully remove the duck pieces from the fat and let them cool down.
13. Carefully separate the meat from the bones.
14. Cut the duck meat into small pieces.
15. Distribute the meat evenly among four ring molds, each about 8 cm in diameter.
16. Drain the cooked potatoes and let them steam for a moment.
17. Mash the potatoes finely using a potato masher.
18. Stir in the milk and butter until a smooth puree forms.
19. Season the puree finally with salt and pepper.
20. Fold the grated cheese into the puree.
21. Spread the potato mixture evenly over the meat in the rings.
22. Place the molds briefly under the hot oven grill until the surface is golden brown.
23. Peel the onion and cut it into thin strips.
24. Fry the onion strips in melted butter until golden yellow.
25. Place the finished Parmentier on plates and remove the ring molds.
26. Garnish the dish with the fried onion strips and serve hot.

Nutrition per serving

kcal: 1380
Protein: 15 g · Fett/Fat: 143 g · Carbs: 13 g