Duck Breast With Truffle Dusted Mash
Want 15% off?
Sign up to be a TruffleHunter VIP.
15% of your first order, and regular exclusive mounthly special offers!
Duck Breast With Truffle Dusted Mash
Serves 2
Ingredients
- 2 Duck Breasts
- 200g Potatoes
- 100g Butter
- 35ml Double Cream
- 1 tsp of Truffle Dust
- Garnish: Seasonal Vegetables, potato croquette
Method
- For the duck breast, season with 1 tbsp of Truffle Salt for a quick cure and leave in the fridge for 2 hours if time allows. Then wash off the cure under cold running water and pat dry.
- Place the duck in a frying pan and bring the pan up to heat so that the fat in the skin renders down. Cook for 7-8 minutes and turn over so that you sear all sides. For the last couple of minutes add in a 50g knob of butter and cook until golden.
- Leave to rest for 10 minutes.
- Boil your potatoes and once soft, mash with the remaining butter and a splash of double cream.
- Serve your duck with wilted greens, roasted carrots and a croquette. For the mash add a very generous sprinkle of Truffle Dust.
- Try serving with a simple port or red wine reduction.
