Title: Roast Duck Breast with Sage & Onion Puree
Categories: Poultry
Yield: 4 servings
1 lb New potatoes
Salt and Pepper
3 Sprigs of Sage
2 Duck Breasts
2 md Onions
Olive oil
10 fl Milk
Boil the potatoes in their skins until tender in
plenty of salted water with two of the sprigs of sage.
Preheat the oven to Gas Mark 6/400F/200C.
Heat a dry frying pan suitable for the oven (or a
roasting tin) over a high heat until very hot. Place
the duck breasts, fat side down, in the oven for two
minutes until the fat starts to run. Season the top
fat-less sides with salt and pepper. Continue to cook
for 2 minutes and then transfer to the oven and roast
for a further 10 minutes. Turn the oven off, open the
door and leave the duck breasts on the edge to rest
for 10 minutes.
Peel and chop the onions as finely as possible. Saute
in three tablespoons of olive oil for 10 minutes
without browning. Meanwhile remove the sprigs of sage,
discard and mash the potatoes. Add the potatoes to the
onions along with the milk, beating all the time. When
you reach a suitably runny consistency, season with
salt and pepper and stir in a teaspoon of chopped sage
leaves. Add more sage to taste and serve with the
duck, cut into slices. I serve this with french beans
but you could also use broccoli.
