Roasted duck breast on peas puree - Savoury Trips

Ingredients

• 300-400 gr of duck breasts
• 500 gr uncleaned peas
• 300- 400 gr of potatoes
• 1 garlic clove
• 1/4 of a teaspoon of cumin
• 1/8 of a teaspoon of ginger
• 100 gr butter
• a bit of whole fat milk or cooking cream
• salt, pepper
• 1 teaspoon of clarified butter
• Cut the duck breasts, on the skin side, lengthwise and crosswise, but at an angle, so that you get rhombuses. Put enough salt and pepper, and leave the meat for 1 hour on room temperature.
• Wash and clean the potato. Cut it into larger chunks and put into cold water together with a garlic clove.
• Once the water boils and the potato is boiled, strain it and mash into a puree, together with garlic clove. Add about 30-50 gr of butter and mix everything together.
• Add a bit of cooking cream (heated), ginger, salt, cumin and mix it all again. Then, mash through a sieve to get a smooth and shiny puree texture.
• Clean the peas, keep a few pods for the decoration.
• Blanch the peas (and the pods you left for the decoration) for a few minutes in boiling water, and then shock them with cold water.
• Once the duck is roasted, leave it be for 5-7 minutes, and then cut into pieces the way you want it.
• For the crispy potatoes decoration I used 1/2 of smaller (raw, not boiled) potato which I cut on a 1 mm mandolin and baked on medium temperature in a pan which I later used for the duck meat.
• Everything is ready to serve now.