Duck Breast with Birdberries and Mashed Potatoes
Duck breast with birdberries and mashed potatoes is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 duck breast fillets (about 350 g)
- 1 onion
- 1 Carrot
- 150 g celery
- 500 ml poultry stock
- 5 juniper berries
- 2 thyme sprigs
- Salt
- ground pepper
- 20 ml birdberry schnapps
- 150 g birdberries
- hawthorn jam
- 800 potatoes
- 125 ml milk
- 2 tbsp butter
- Salt
- freshly grated nutmeg
Instructions
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1.
Peel and roughly dice the onion, carrot, and celery.
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2.
Wash the duck breasts, pat dry, season with salt and pepper, and sear skin-side down in a not-too-hot pan until golden brown. Flip, remove from pan, and roast in a preheated oven at 120°C for about 20-25 minutes to achieve a pink center.
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3.
Meanwhile, drain excess fat (leave 1 tbsp) and brown the vegetables in the pan drippings. Add stock, juniper berries, and thyme; simmer for about 30 minutes. Strain through a sieve, reduce further if desired. Add washed birdberries and schnapps, simmer another 5-10 minutes, then season with hawthorn jam, salt, and pepper.
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4.
Boil potatoes in salted water for about 30 minutes until tender. Peel, press through a potato masher, and let steam off. Stir in hot milk and diced butter with a wooden spoon; season with salt and nutmeg.
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5.
Remove duck from the oven, tent with foil briefly to rest, then slice thinly and arrange on warmed plates. Serve with mashed potatoes and pour sauce over the top. Reserve remaining sauce separately in a small gravy boat.
