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Roasted Organic Duck Breast with Braised Potato, Green Beans & Herbs

Food Network Canada
YIELDS
4 servings
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Ingredients

For the Potatoes

½
L chicken stock
4
medium sized potatoes cut into 3 cm x 3cm pieces
1
Tbsp olive oil
15
shallots (peeled)

For the Mixed Herbs

2
sprig parsley
2
sprig tarragon
2
sprig chervil

For the Duck

4
organic duck breasts skinned and marinated in honey, red wine, garlic and olive oil
200
g cooked green beans
1
Tbsp olive oil
2
cloves garlic (sliced)
1
glass red wine
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Directions

Step 1

In an ovenproof dish fry the shallots in a little of the olive oil until golden brown. Add the cut potato and pour chicken stock to half cover the potato then place in a moderate hot oven for 25-35 minutes until all the stock has been absorbed.

Step 2

In a separate pan seal duck breast then put into a moderate to hot oven 7-10 minutes until pink. Remove the shallots and potato and reduce the red wine over a high heat add a little more chicken stock and reduce to a syrup. Stir-fry the green beans which have been marinated in 1 tsp. olive oil, the sliced garlic and the chopped herbs.

Step 3

Serve the duck sliced on top of the potato and green beans, serve the shallots around the edge of the plate and a little of the sauce around the shallots.

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