Mallard breast on apricots

Last Updated on October 3, 2024

Marinated breast of wild duck served with gratinated sweet potatoes lightly covered with apricot sauce.

Ingredients:

Ingredients for 4 people: 800 g of chicken breast 200 g of carrot compote 500 ml beef broth 8 pcs dried apricots 2 pcs flat-leaf parsley sprigs 4 dl carrot juice 2 dl carrot juice 1 dl oil 1 tsp provincial spices ground pepper salt For sweet potatoes: 720 g of sweet potatoes 120 g grated parmesan 4 dl of heavy cream ground white pepper salt

Procedure:

Meat Preparation:
1. Wash the duck breast and cut the skin into fine cubes
2. Mix the apricot compote, apricot juice, oil, Provençal spices and salt, marinate the duck breasts in the resulting marinade and leave to rest overnight
3. Heat a frying pan, place the duck breasts on the side where the skin is and cook slowly for about 8 minutes, then turn the breasts over and cook again slowly for about 8 minutes
4.
5. When serving, cut the breast into thin slices and arrange on a plate, add the sauce, warm gratinated sweet potatoes and garnish with parsleyPreparation of the sauce:
1. Prepare the sauce with apricot juice, beef stock and dried apricots
2. Slowly cook the mixture until the apricots are soft and season with salt and ground pepper
3. The sauce should be smooth and pleasantly thick so that it sticks to the meat when servedGratinated sweet potatoes:
1. Cut the peeled sweet potatoes into slices about 2.5 mm thick and place them in a baking dish
2. Pour the cream mixed with salt, ground white pepper and grated parmesan cheese over the potatoes
3.