1kgmaris piper or similar potatopeeled, thinly sliced
2clovesgarlicpeeled and finely chopped
500mlwhole milk
400mldouble cream
1tspfreshly grated nutmeg
100gunsalted buttersliced
1sprigrosemary
1sprigthyme
2clovesgarlicpeeled
200mlwhite wine
4tspredcurrant jelly
2tspDijon and honey mustardor add .5 tsp of good honey
1rich beef stockpot
50mlhot water
salt and pepper
Instructions
Preheat the oven to 170C, 160C fan, gas mark 3. Line a deep roasting pan with greaseproof paper across the bottom and sides, then layer the sliced potatoes, lightly seasoning each layer as you go. Mix together the garlic, milk, cream and nutmeg in a small saucepan, season well, then gently bring up to a simmer, being careful not to boil. Take off the heat, allow to stand for 5 minutes, then pour over the potato layers. Place the sliced butter over then top, then set the pan on a lipped baking tray, and bake in the oven for approx 45 minutes, until starting to colour golden on top and tender all the way through when tested with a knife.
If you want to cool and press the potatoes, to allow you cut a nicer presentable shape for presentation, allow them to cool, then cover with another layer of greaseproof paper, then a piece of thick cardboard cut to fit the pan. Place cans on the top to weight it down, then refrigerate for 8 hours. If not, then turn the oven up to 190C, 170C fan, gas mark 5, and crack on.
Using your sharpest knife, cut off any excess skin, then score the skin lightly diagonally one way, then the other, to form a diamond pattern. It's important that this just breaks the skin and goes into the fat underneath, allowing it to render whilst cooking. It also helps to stop the breast from curling.
Heat a thick bottomed frying pan over a medium heat, then add the seasoned breasts, skin side down with the herbs and garlic cloves. Allow to cook for between 4-5 minutes, until the skin is a nice golden brown and the fat has started to render. Turn the breasts and cook for a further two minutes to colour. Place the breasts on a lipped baking tray and set to one side.
Turn the heat until the frying pan to it's highest setting, then pour in the white wine, and using a wooden spoon, agitate all the bits from the bottom of the pan.
If you've pressed and chilled the potatoes, preheat the oven tto 190C, 170C fan, gas mark 5. Using the paper, lift the potato dauphinoise out of the pan and onto a cutting board. Cut with a knife or a cutting ring into portion sized amounts. Place a sheet of greaseproof on a baking tray, transfer the potato portions over, then bake for approx 30 minutes until well coloured. Add in the redcurrant jelly, the mustard, the stockpot and the water, and allow to simmer until it thickens to a nice pouring consistency. Taste and season, then strain.
Finish the breasts in the oven alongside the potatoes. Cooking times will depend on size a little, but for a rough idea. If they cooled in between, cook for approx 9 minutes for a medium, 7 for rare. If they are straight from the frying pan, take a minute off. When finished in the pan, a medium breast will still feel quite springy. Wrap in foil, shiny side in, and allow to rest for 5 minutes.
Serve the duck breast over the potatoes, with some just cooked green vegetables, and then gently nap the sauce over.
Nutrition
Nutrition Facts
Duck Breast with Potato Dauphinoise and a redcurrant and Dijon Sauce
Amount per Serving
Calories
1189
% Daily Value*
Fat
72
g
111
%
Saturated Fat
41
g
256
%
Trans Fat
1
g
Cholesterol
377
mg
126
%
Sodium
510
mg
22
%
Potassium
1963
mg
56
%
Carbohydrates
55
g
18
%
Fiber
6
g
25
%
Sugar
9
g
10
%
Protein
57
g
114
%
* Percent Daily Values are based on a 2000 calorie diet.