Seared Duck Breast and Sarladaise Potatoes | RICARDO

Name: Seared Duck Breast and Sarladaise Potatoes | RICARDO
Ingredients: 6 medium Yukon Gold potatoes, peeled and cut into slices ½ inch (1 cm) thick; 6 tbsp (90 ml) duck fat; 2 garlic cloves, chopped; 2 tbsp flat-leaf parsley, finely chopped; 3 shallots, finely chopped; 2 tbsp butter; 1 tbsp unbleached all-purpose flour; ½ cup (125 ml) red wine; 2 cups (500 ml) beef broth; 1 tbsp (15 ml) tomato paste; 1 tsp (5 ml) molasses; ½ tsp black peppercorns, crushed; 2 duck breasts, about ¾ lb (340 g) each; ½ lb (225 g) fresh or frozen porcini mushrooms or king oyster mushrooms, halved (see note)

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Ingredients

6 medium Yukon Gold potatoes, peeled and cut into slices ½ inch (1 cm) thick
6 tbsp (90 ml) duck fat
2 garlic cloves, chopped
2 tbsp flat-leaf parsley, finely chopped
3 shallots, finely chopped
2 tbsp butter
1 tbsp unbleached all-purpose flour
½ cup (125 ml) red wine
2 cups (500 ml) beef broth
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) molasses
½ tsp black peppercorns, crushed
2 duck breasts, about ¾ lb (340 g) each
½ lb (225 g) fresh or frozen porcini mushrooms or king oyster mushrooms, halved (see note)