Roast Duck with Sarladaises Potatoes Recipe

Name: Roast Duck with Sarladaises Potatoes Recipe
Total time: 120 min
Ingredients: 3 ducks, (whole), ideally Challans; 150g of honey; 1 tbsp of black peppercorns, crushed; duck fat, as needed; sea salt; 18 shallots, peeled; 200ml of port; 300ml of red wine; 4 garlic cloves, sliced; 2 sprigs of thyme; 380g of potatoes, Tony uses Chipper Choice variety, cooked, peeled and grated; 75g of smoked pork belly, diced and sautéed (you could also use smoked bacon lardons); 5g of thyme leaves; 50g of shallots, finely chopped, cooked in a little butter until soft; 1 tsp sea salt; 200ml of creme de cassis; 100g of blackcurrants, (frozen); 1l brown duck stock; 1 handful of blackcurrants, (fresh); 1 handful of turnip tops, (cime de rapa), leaves stripped from their stalks

www.greatbritishchefs.com

Perfectly cooked duck breast is served with a rich and fruity blackcurrant sauce and potatoes sarladaises – a French dish of potatoes cooked in duck fat.

View full recipe on www.greatbritishchefs.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.greatbritishchefs.com.

Share this recipe:

Cooking tools:

Vacuum sealer
Pan
Kitchen scale
Grater
Baking sheet
Parchment paper
Mixing bowl
Saucepan
Fine-mesh sieve
Colander
Skillet
Pastry brush
Carving knife
Chef's knife
Cutting board
Oven
Stove
Refrigerator
Freezer
Pot
Zip-top bag
Plate
Serving platter

Ingredients

3 ducks, (whole), ideally Challans
150g of honey
1 tbsp of black peppercorns, crushed
duck fat, as needed
sea salt
18 shallots, peeled
200ml of port
300ml of red wine
4 garlic cloves, sliced
2 sprigs of thyme
380g of potatoes, Tony uses Chipper Choice variety, cooked, peeled and grated
75g of smoked pork belly, diced and sautéed (you could also use smoked bacon lardons)
5g of thyme leaves
50g of shallots, finely chopped, cooked in a little butter until soft
1 tsp sea salt
200ml of creme de cassis
100g of blackcurrants, (frozen)
1l brown duck stock
1 handful of blackcurrants, (fresh)
1 handful of turnip tops, (cime de rapa), leaves stripped from their stalks