recipes
Breast of duck with a prune and prickly pear reduction, spring onion crushed potatoes and wild thyme roasted vegetable ratatouille
Serves: 2
2018-10-04
Ingredients
- 2 duck breasts
- 6 dried prunes
- 1 shot prickly pear liqueur
- 2 cloves garlic
- 1 tbsp honey
- 1/2 glass red wine
- 1 large potato
- 2 spring onions
- 1/2 cup fresh cream (Benna)
- 1/2 white goat cheese shredded
- 1 tbsp fresh basil chopped
- 1/2 onion
- 1/2 red pepper
- 1/2 courgette
- 1/4 aubergine
- 1 tbsp fresh thyme
Method
Score the duck beast and sauté well from both sides, fat side first without adding any oil. Remove the duck from the pan and sauté the pressed garlic in, once browned add the honey and chopped prunes and caramelize. Now pour in the liqueur than the wine and simmer. Peel and dice the potato than boil until softened. Sauté the chopped spring onion, add the cream and bring to the boil, add the potatoes and mash, than add the goat cheese, basil and mash together, season well. Dice the onions, courgettes and aubergines, sauté in olive oil on high heat , than add the thyme season well and remove from heat.
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