Pan-roasted duck breast, duck fat potatoes with peppercorn sauce.

Serves 4 | Prep Time: 20mins | Cook Time: 25mins

INGREDIENTS

For the Duck

4 duck breasts

Salt & pepper

2 garlic cloves (crushed in the skin)

3 sprigs of thyme

2 pouch of Peppercorn Sauce by Manu

For the potatoes

500grams small waxy potatoes (peeled & cut into 5mm slices)

100grams duck fat

3 golden shallots (sliced)

2 garlic clove (chopped)

1 generous handful of chopped parsley

Salt and pepper to season

METHOD

1. Place the potatoes in a large pot of cold water with a generous amount of salt over a high heat, bring to boil then remove from the heat and leave the potatoes to stand in the water for about 15minutes, the potatoes should be cooked but still firm. Drain the potatoes and spread them on a dry tea towel and pat them dry. Set aside.

2. For the duck breast, trim the excess skin and score the fat with a sharp knife, then season both sides with salt & pepper.

3. Place the duck skin side down onto a cold frying pan, them place the pan onto a medium heat. The fat will slowly render and the duck breasts with start to cook in its own fat, cook on the skin side for about 8 to 10 minutes or until the skin is crispy, then turn the breasts onto the other side and cook for another 5 minutes or so, transfer the duck breasts, skin side up onto a plate to rest.

4. Keeping the same frying pan on the medium heat with the remaining fat, add some fresh duck fat, if necessary, wait for the fat to heat up and fry the potatoes in batches until golden brown and crispy, when the potatoes are all done, return all of the potatoes in the frying pan with the shallots, cook for 2 minutes, then add the garlic, cook for another 2 minutes, then finish with the chopped parsley and season with salt and pepper.

5. Now cut the sauce pouches open, transfer in a saucepan and bring to boil.

6. To serve, slice the duck breast, divide among the plates, same with the potatoes and pour the sauce on the side and voila!