[Food] Duck Breast on a Bed of Leeks

[karohemd]

Not much of a recipe:
Score the skin of the duck breast in a diamond pattern and rub it genereously with coarse sea salt and cracked pepper. Put in the cold pan and turn it up to high. This way, the fat underneath the skin will mostly render out and the skin will be nice and crispy.
Only when the skin is crispy brown, season the meat side and flip it over. Turn the heat down to medium and cook for another three minutes or so, then transfer the breast skin side up to a 180 degree oven for about 10 minutes or done to your liking (I like it still pink).

Meanwhile braise the sliced leeks in butter and a splash of water, seasoned with salt, pepper and nutmeg.

Cut the potatoes into thick slices, parboil for five minutes, drain and then fry in the duck pan.

Rest the duck breast for 10 minutes before cutting at an angle (the scored pattern on the skin is ideal as a guide), arrange on a bed of leeks with the potatoes on the side.

Deglaze the pan with a small glass of red wine and reduce for a while to get out all the goodness and drizzle that reduction over the meat.

Enjoy!

Comments

[whethergal.livejournal.com]

Yyyuummmmm...

[karohemd.livejournal.com]

It's in ma belleh now! :o)

[bateleur.livejournal.com]

then transfer the breast skin side up to a 180 degree oven for about 10 minutes or done to your liking (I like it still pink)

I so wish cookery books were written this way, with a note to tell you what result the default instructions will achieve!

[karohemd.livejournal.com]

It entirely depends on the thickness of the meat, though, and also your oven a bit. Most of it is experience and you have to check the meat if it's done.

[omentide.livejournal.com]

Looks fantastic!

Especially after the dubious food I have suffered most of this weekend.

[theoldcatlady.livejournal.com]

It looks positively dee-lish! I will need to try this sometime.