MAGRETS DE CANARD WITH PEACHES

Ingredients (for 2)

2 large duck breasts

2 peaches (peeled and sliced)

5 large potatoes

6 garlic cloves (sliced fine)

2 handfuls of chopped parsley

1 tbsp butter

Salt & Pepper

Pre-heat the oven on 180° celsius.

Just before you start cooking the duck, start frying on a medium heat the sliced potatoes with one tbsp butter for 8 minutes. Set aside.

In a large cool frying pan, place your 2 duck breasts skin touching the base. Switch on the heat to moderate and start frying. Every 5 minutes or so, when the duck fat melts, pour in a bowl, reserve the fat, and continue frying. Too much oil will make your duck skin burn.

Pour 8 tbps (or more if you wish and according to your taste) of the reserved duck fat onto the potatoes and continue frying till cooked and golden. You’d be surprised at how fast it cooks with duck fat. Flip potatoes constantly. Add salt. By 20-25 minutes they should be cooked. Put potatoes in a small cake mold and press gently with a potato masher or a large spoon so the potatoes take a good shape. You don’t want to mash the potatoes, just press them. Place in the oven for 5-8 minutes.

After 20-25 minutes of duck frying, flip over the breasts and cook maximum 5 minutes depending on how you like your ‘cuisson’ (2 mins if you like the breast rosé/pink). Meanwhile you can fry the garlic in a tsp of duck fat until golden and the sliced peach for 3 minutes. They can be fried in the same pan.

Take the potato cake out of the oven, remove from mold and place on a serving plate. Put the chopped parsley and fried garlic on top. Slice the duck breast (see photo), season with salt and pepper. Serve immediately.

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