Duck with Potato Croquettes, Broccoli and Oranges

Ingredients

• 1 kg starchy potatoes
• Salt
• 2 tbsp butter
• 3 egg yolks
• 1 tbsp flour
• Pepper
• nutmeg
• 1 l peanut oil (for frying)
• 2 duck breast fillets (about 300 g each)
• Salt
• Pepper
• 1 tbsp Vegetable oil
• 4 sprigs Rosemary
• 5 untreated oranges
• 2 tbsp honey
• 250 ml poultry stock
• 50 g cold butter
• 2 tbsp orange liqueur
• 500 g broccoli
• Salt
• 2 tbsp butter
• rosemary for garnish

Instructions

1. 1.

   Peel, wash and cut the potatoes into pieces. Boil in salted water until tender, about 20 minutes. Drain and let steam off slightly. While still warm, press through a potato masher and mix immediately with butter, egg yolks, flour, salt, pepper and nutmeg. The dough must hold together well; if too wet or dry, add more egg yolk or flour.

2. 2.

   Shape short, thumb-thick croquettes from the mixture.

3. 3.

   Preheat the oven to 180°C fan.

4. 4.

   Score the skin side of the duck breast in a diamond pattern with a sharp knife, season with salt and pepper. Sear in hot oil on the skin side until crisp, reduce heat and sear the other side, add rosemary. Roast in the oven for about 12 minutes. Zest two oranges and mix with honey; after about 10 minutes spread the honey-orange zest over the breasts.

5. 5.

   Squeeze juice from four oranges into a pot and reduce to half. Peel and filet the fifth orange.

6. 6.

   Remove duck breast from oven, wrap in foil and rest for another 5–10 minutes.

7. 7.

   Heat oil for croquettes to 170°C (or until bubbles appear on a wooden spoon handle). Fry croquettes in batches for 3–4 minutes each until golden brown.

8. 8.

   Clean broccoli, cut into florets and boil in plenty of salted water for about 5 minutes. Drain and toss in butter.

9. 9.

   Add reduced orange juice to the pot, pour in poultry stock and reduce slightly more. Stir in cold butter, add orange fillets, season with salt, pepper and liqueur.

10. 10.

    Slice duck breast, arrange on warmed plates with croquettes and broccoli. Pour orange sauce over the duck, garnish with rosemary and serve.