Serves 8

Ingredients:

- 4 duck breasts

For the sauce:
- 1 small cup of
crème de cassis
- 1 cup of carrot juice, either fresh or store-bought
- 2 dl of chicken broth
- 150 gr of butter
- salt and pepper

To accompany:
- 400 gr of grenaille potatoes
- 100 gr of bacon lardons
- 50 gr pine nuts
- 8 large carrots
- 2 shallots
- chopped chives, to taste

PREPARATION

For the preparation of the chicken broth, you can use your preferred home recipe or simply opt for store-bought broth. Heat the chicken stock with the carrot juice and the crème de cassis. Let reduce for 20 minutes over medium heat.

Take your duck breasts from the fridge and trim off all pieces of excess skin and fat. Reserve the fat in a pan and let it melt over medium heat.

Cook the unpeeled and whole potatoes, preferably by steaming. Once cooled off, cut them into large cubes. Reserve.

In a pan, brown the bacon. Then add the pine nuts and leave on low heat for 2 minutes. Reserve.

Peel and slice the carrots finely with a mandolin. Slice the shallots. Assemble in a casserole with a lump of butter and cook gently. Reserve.

BEFORE SERVING...

Assemble all the side ingredients (potatoes, bacon, pine nuts, carrots, shallots & chives) and reheat them together.

Set the duck breasts in the hot pan with the melted duck fat. Cook the breasts for approximately three minutes on both sides, until lightly browned.

Remove the duck from the pan and set it on a layer of paper towels. Cut the breasts diagonally into thick slices. 

Heat the sauce and whisk in a lump of butter to get that thick, velvety texture.

Finally, arrange everything nicely on your plates and finish with some sauce.

  1. 0.75l
    Domaine Boillot
    2014 Domaine Boillot
    Brussellions Moulin-à-Vent
    0.75l Red
    €18.20 €15.04
    A 1.3 hectare site sitting on top of a hill, northeast of Moulin. Here ancient alluvial soils with white sands are complemented by a high percentage of red granite. There is great energy here with spicy fruit and fresh, pure flavours. The wine is long and quite rich with very fine tannin structure. Louis Boillot describes it as the synthesis of the other two cuvées.