Glazed Duck Breast with Spiral Potatoes

Ingredients

• 1 Carrot
• 100 g Celery Root
• 10 spring onions
• 3 tbsp butter
• 400 ml Vegetable broth
• 200 g pearl barley
• 2 duck breast fillets (about 350 g each)
• Salt
• ground pepper
• 1 tbsp honey
• 2 tbsp Soy sauce
• 200 g waxy potatoes
• oil for frying

Instructions

1. 1.

   Peel and dice the carrot and celery root. Wash, trim and slice two spring onions into rings. Sauté with the remaining vegetables in 1 tbsp hot butter, then deglaze with broth. Add the barley and simmer gently for about 40 minutes, stirring occasionally; add more broth if needed.

2. 2.

   Wash, pat dry, salt, and pepper the duck breasts. In a not-too-hot pan, brown the skin side for about 8 minutes until golden brown. Flip, remove from pan, and roast in a preheated oven at 120 °C for 20–25 minutes to medium-rare. Mix honey with soy sauce and brush onto the breasts during the last 5 minutes. Raise the temperature to 200 °C for glazing.

3. 3.

   Peel the potatoes and cut them into spirals with a spiralizer. Pat dry, then fry in hot oil in batches for 3–4 minutes until golden brown. Drain on kitchen paper.

4. 4.

   Wash, trim, and halve the remaining spring onions. Sauté briefly in the leftover butter, season with salt, and deglaze with a splash of water. Cover and simmer for about 6 minutes until cooked through.

5. 5.

   Slice the duck breasts and arrange them over the barley and spring onions. Top with the potato spirals and serve.