80 degree duck breast with avocado salsa and mashed potatoes

For 4 people
  • 2 Duck breasts (approx. 400 g each)
  • Salt
  • pepper
  • 800 g Potatoes
  • 2 Avocados
  • 2 red onions
  • 1 Garlic clove
  • Juice of 1 lemon
  • 2 EL Oil
  • sugar
  • grated zest of 1/2 untreated lemon
  • 1 / 2 Bundle Parsley
  • 1/8 l milk
  • 30 g butter or margarine
  • grated nutmeg
135 minutes
light
1.
Wash duck breasts and pat dry. Cut the skin of the duck breasts into small diamonds with a sharp knife. Sear the duck breasts vigorously on the skin side for approx. 5 minutes. Then fry on the meat side for 2-3 minutes. Season with salt and pepper and place on the oven pan. Cook in a preheated oven (electric stove: 80 ° C) for about 2 hours. Peel and wash the potatoes and cook in salted boiling water for about 20 minutes. Halve the avocados, remove the stones. Remove the pulp from the skin and cut into small cubes. Peel and finely dice the onions and garlic. Add to the avocados. Mix together lemon juice and oil. Season with sugar, salt, pepper and lemon zest and pour over the avocados. Wash the parsley, pat dry and finely chop except for something to garnish. Fold into the avocado salsa. Drain the potatoes. Add milk and fat and mash the potatoes to a puree. Season with nutmeg. Take the duck breasts out of the oven and cut into slices. Serve with mashed potatoes and avocado salsa. Garnish with parsley
1 person approx:
  • 670 kcal
  • 2810 kJ
  • 43 g protein
  • 44 g fat
  • 28 g carbohydrates

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