Duck Breast, Flambéed Greengage Plums, Smoked Potato Purée
(0)
80 min
Under an hour
Kifli Kukták
Kényeztesse magát egy igazi gourmet vacsorával! A szaftos, ropogós bőrű kacsamell tökéletes párost alkot az édes-savanykás flambírozott ringlóval, a füstös aromájú, selymes burgonyapüré pedig felteszi az i-re a pontot. Ez a recept a modern konyhatechnológiát ötvözi a klasszikus ízekkel, garantáltan lenyűgözve minden vendéget.
Preparation method
PREPARATION OF THE SMOKED POTATO PURÉE
Preheat the oven to 200°C, or use a grill at high temperature.
Place the potatoes on a baking tray and bake for at least 1 hour. The skin should be slightly burnt to get the smoky aroma. Then remove and let cool slightly.
Peel the cooled potatoes and place them in a saucepan with the cream. Add the salt and wait until the cream starts to boil. Mash with a potato masher, then mix in the butter. For an even silkier texture, you can also pass it through a sieve.
Chef's tip
Burning the potato skin is crucial for achieving the smoky flavor; don't be afraid if it looks black!
Resting the duck breast is essential for the juices to distribute evenly throughout the meat, making it truly succulent.
30 min
Under an hour
