Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes
Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes
Ingredients
- 2 shallots, finely chopped
- 1/4 cup (60 ml) honey
- 2 cups (500 ml) chicken broth
- 4 to 6 star anise pods (to taste)
- 1 teaspoon (5 ml) crushed pepper
- 1 clove
- Salt
- 4 russet potatoes, peeled
- 2 cups (500 ml) duck fat (about 454 g/1 lb)
- 2 duck breasts, about 1 lb (454 g) each
- 3 cloves garlic, peeled
- 3 sprigs fresh thyme
- Salt and pepper
Instructions
- In a small saucepan, cook the shallot and honey until the honey begins to caramelize. Deglaze with the whisky. Flambée to burn off the alcohol. Add the remaining ingredients. Bring to a boil and reduce by half. Season with salt. Set aside.
- With the rack in the middle position, preheat the oven to 180C (350F). Line a baking sheet with paper towels or, alternatively, place a cooling rack on a baking sheet.
Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes