Pan fried duck breast with mange tout
divanb
Pan fried duck breast with mange tout, red skin potatoes, honey mustard sour cream
Equipment
.
Ingredients
2 large duck breasts (lightly smoked or plain) about 600g or 4 smaller breasts
800g red skin baby potatoes, or plain baby potatoes
120g Mange tout
125 ml sour cream
25ml honey mustard
Salt and pepper to season
Juice of ½ lemon
Instructions
1
Pre heat your oven to 200C
2
Cook your baby potatoes in salted water till soft, drain and set aside.
3
While your potatoes are cooking score (slice your duck breast on the fat side in to small diamond shapes) and season well with salt and pepper on both side leave to sit like that for the time it takes for the potatoes to cook.
4
When the potatoes are cooked, heat up a nonstick pan that can go in a oven, you don’t want your pan to be super-hot in the beginning just nice and warm.
5
Place your duck breast skin side down in the pan you want to do a med heat cooking process here as you want the duck fat to render out slowly but not burn.
6
When the fat side is well browned there should be lots of fat in the pan, turn the breast over and cook for 2 min until it is brown all over.
7
Place the pan in the oven and cook for 4 min then remove the breast, and put lemon juice in the pan to deglaze. Remove the breast cover with some foil and leave to rest.
8
Boil a little water with salt and cook your mange tout for 2 minutes, drain and set aside.
9
Now in the same pan the duck was cooking, cut your baby potatoes in rings toss in the pan to absorb all the duck fat.
10
Now mix the sour cream and mustard together and then mix the potatoes.
11
Place the potatoes on 4 plates, remove the duck breast and slice thinly and place on the potatoes then cut the mange tout in smaller slices and place on the duck breast and potatoes. Drizzle any juices left in the pan over the duck and serve
English 
Afrikaans