Duck Breast Recipe & Potato Dauphinoise
Josh Eggleton shares his duck breast recipe, which includes a supremely comforting potato dauphinoise and braised chicory. Cook this duck breast recipe on a cold winters day
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Ingredients
- 2 duck breasts
- salt
- pepper
- 400g of Maris Piper potatoes, peeled and sliced thinly
- 1 garlic clove, minced
- 300ml of whole milk
- 200ml of double cream
- 2 pinches of nutmeg, grated
- 2 white chicory
- 25ml of soy sauce
- 100ml of orange juice
- 50g of butter
- caster sugar
- 1 shallot, thinly sliced
- 1 carrot, thinly sliced
- 1 leek, white only, thinly sliced
- 1 garlic clove, crushed
- 1 celery stick, thinly sliced
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 200ml of red wine
- 50ml of red wine vinegar
- 100ml of port
- 500ml of brown chicken stock
- vegetable oil
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