- For the duchess potatoes
- 500 grams cooked Boiled potato
- Salt and grated Nutmeg
- 2 Egg yolks
- 20 grams Butter
- 2 teaspoons Milk
- For the duck
- 2 kitchen-ready Duck breasts (each about 300 grams)
- 2 tablespoons Cooking oil
- 125 milliliters Port wine
- 2 tablespoons Sugar
- 2 teaspoons Cornstarch
- For the vegetables
- 1 small Head of cabbage
- 300 grams Carrots
- 2 tablespoons Butter
- Salt and freshly ground pepper
- grated Nutmeg
- 1 cup Creme fraiche cheese
For the duchess potatoes, press the hot potatoes through a potato ricer. Set aside to cool. Stir in the egg yolks, milk and butter. Season with salt and nutmeg.
Spoon mixture into a piping bag fitted with a large star tip. Pipe rosettes onto a baking sheet.
For the duck, score the duck breast on the fat side. Brush the flesh side with oil. Cook, flesh-side down first, in a pan on both sides about 2 minutes. Season duck breast with pepper and place, fat-side up in a baking pan. Caramelize the sugar in a pan. Deglaze with port wine and stir until the sugar is dissolved. Pour over the duck breast. Cover pan with aluminum foil. Roast in preheated 200°C (approximately 400°F) oven for 10 minutes. Place baking sheet with the duchess potatoes in the oven with the duck and cook for another 15 minutes.
Remove the duck breast from the pan. Cover with aluminum foil and let stand 5 to 10 minutes. Pour dripping into a saucepan. Mix cornstarch with a little water until smooth and add to the pan. Bring to a boil, stirring. Season with salt and pepper.
For the vegetables, quarter and core the cabbage. Cut into strips, rinse and drain. Rinse, peel and cut carrots into thin sticks. Melt butter in a pan and sauté vegetables until al dente. Season with salt, pepper and nutmeg. Stir in creme fraiche and cook for about 10 minutes. Cut duck breast into slices and serve with the sauce, vegetables and duchess potatoes.