Duck Breast with Rosti Potato, Broccoli, Orange and Red Wine Sauce

Fremgangsmåte

Prepare the potatoes in your preferred way (grate raw or lightly boil first). Preheat the oven to 180 degrees.

Pour 3 dl wine and 3 dl orange juice into a saucepan and heat to a rolling boil. Let it boil vigorously while stirring at regular intervals.

Score thin cuts into the skin side of the duck breast horizontally and diagonally. This makes it easier for the fat to render. Season generously with salt and pepper.

Heat a frying pan well, place the duck skin-side down and sear for a few minutes. After a few minutes, quickly flip the duck and transfer it to a baking dish. Roast in the oven for about 10 minutes, then let it rest for at least 10 minutes after removing from the oven.

While the duck is in the oven, use the duck fat in the pan to fry the rosti. Add the grated potato to the pan and press it lightly together into a cake. Fry for 10 minutes on one side, season with salt and pepper. Then take a plate, place it in the pan and flip. Add a bit of butter to the pan and slide the rosti back in with the uncooked side down and fry for another 10 minutes.

Season the sauce with salt and pepper, which should now be well reduced, ideally on the verge of sticky. Bring water to a boil for the broccoli and cook it during the final four minutes before serving.

Slice the duck breast thinly and serve with 1/4 rosti, broccoli and sauce.