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Méli Mélo Gourmand

pot pourri recipes

BALSAMIC DUCK BREAST WITH POTATO ROSTIS Posté le Jeudi 19 Mars 2009 à 13h57



2 tbsp/30ml balsamic vinegar

1 tsp/5ml clear honey

1 clove of garlic, crushed

pinch of chinese five-spice powder

salt and black pepper

4 boneless duck breast, about 6 oz ( 175g ) each

1 lb/450g waxy potatoes, peeled and grated

2 tbsp/30g butter

2 tbsp/30ml olive oil

4 tbsp/60g apple and plum chutney


to serve: fresh herbs, such as marjoram

or basil, to garnish




1.) Combine the vinegar, honey, garlic, chinese spices, salt, and pepper in a bowl.

Cut several slashes in each duck breast with a sharp knife and rub in the mixture. Set aside

2.) Rinse the grated potatoes, squeeze, dry in a clean kichen towel, then season. Heat 1/2 oz/15g butter and 1 tbsp/15ml of the oil in a frying pan, add 4 tbsp/60g of the mixture ( about half ) and press down gently to make 4 rostis. Fry for 5-6 minutes on each side, until browned and cooked through. Repeat to make 4 more.

3.) Meanwhile, preheat the broiler to high. Broil the duck close to the heat for 3-4 minutes on each side, until charred. Wrap in foil and leave to rest for 5 minutes, then slice, and serve with the pan juices, the rostis, and a little chutney. Garnish with the fresh herbs.

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