The quick-fried variant with celery and mashed potatoes.
- 3-4 duck breasts
- 10 small shallots, halved
- 500 ml brown poultry frying juice-stock (convenience product)
- 1 lemon (zest and juice)
- 1 orange (zest and juice)
- Some soaked green pepper
- 125 ml dry red wine
- Some butter
- Some oil
- 600 g boiled potatoes
- 200g celery
- Some butter
- Some hot milk
- Salt and grated nutmeg
PreparationPreparation for the duck breast:
- Remove the skin (although, also tastes sensational with the skin). Fry lightly to seal the meat, remove and slice thinly.
- Cut the skin into chunks and keep frying adding salt and pepper.
- Heat some icing sugar in a frying pan until it becomes light brown.
- Add some orange juice and some red wine.
- Add the juice from frying the duck breast to the orange juice and red wine mix and add some corn flour to thicken the sauce.
- Add a heaped teaspoon of the soaked green pepper. Taste and then add some cold butter.
- Mash the boiled potatoes, adding some salt and nutmeg. Keep mashing the mix, adding some butter and warm milk.
- Sprinkle salt and pepper on the strips of duck breast and fry in some hot oil and butter until lightly coloured. Don’t fry the duck strips all in one go, rather fry in 2 or 3 phases. Place in the prepared sauce and do not cook any further.
- Serve the dish on a plate, placing an orange fillet on top of the duck strips and sauce, top the mashed potato and celery with some croutons.