Seared Duck Breast and Sarladaise Potatoes
Seared Duck Breast and Sarladaise Potatoes
Ingredients
- 6 medium Yukon Gold potatoes, peeled and cut into slices ½ inch (1 cm) thick
- 6 tbsp (90 ml) duck fat
- 2 garlic cloves, chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 3 shallots, finely chopped
- 2 tbsp butter
- 1 tbsp unbleached all-purpose flour
- ½ cup (125 ml) red wine
- 2 cups (500 ml) beef broth
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) molasses
- ½ tsp black peppercorns, crushed
- 2 duck breasts, about ¾ lb (340 g) each
- ½ lb (225 g) fresh or frozen porcini mushrooms or king oyster mushrooms, halved (see note)
- 2 tbsp butter
Instructions
- Rinse the potatoes in a bowl of cold water. Drain and pat very dry with a clean dishcloth.
- In a large non-stick skillet over medium-low heat, melt the duck fat. Add the potatoes. Cover and cook gently, regularly flipping the potatoes over with a wooden spoon, about 15 minutes. When the potatoes are translucent and almost tender, remove the lid. Continue to cook over medium-high heat for 15 minutes, stirring gently several times, or until the potatoes are nicely browned and tender all the way through. Remove from the heat. Add the garlic and parsley. Season with salt and pepper. Mix well. Keep warm.
Seared Duck Breast and Sarladaise Potatoes