Roasted Duck Breast with Vogerlsalat and Potato Dressing

Rating: 3.80 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the dressing, peel and dice the onion and garlic clove, and also dice the bacon. Heat grape seed oil in a small saucepan and sauté the cubes until translucent. Extinguish with white wine and boil to half. Peel and dice the potato, add to the saucepan with mustard, bay leaf spice, a pinch of salt, sugar and clear soup and simmer gently for half an hour at a low temperature.

Preheat the oven to 130 degrees Celsius (convection oven 120 degrees Celsius , gas mark 2). Cut the duck breasts on the skin side with a sharp kitchen knife to create small squares. Season the duck breasts with salt and pepper and sear in a frying pan over medium heat on the skin side until nice and crispy. Turn the breast to the other side and sear briefly on the meat side so that the pores are closed. Chop the thyme and mix with the honey. Place the duck breasts skin side up on a rack, brush with the honey mixture and cook in the heated oven for about 13 minutes until pink.

After cooking, the duck breast should rest for 8 minutes with the oven off and the door ajar, so that the meat can still relax and the #juice# does not run out of the meat when it is cut. Clean, rinse and drain the Vogerlalat.

Lightly toast the seeds in a frying pan without fat. Cut the slices of toast into small cubes.

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