Duck breast fillet with parsley potatoes, mushrooms, beans and sauce with fig jam

• Posted on 26 April 2024
• By Birger
• Posted in main courses
• 0

What are we eating tonight? I have a recipe for you to enjoy a duck breast fillet with potatoes and mushrooms.

We have just returned from a week's holiday in the sun. The return was exactly a thermal shock. Bleak, cold and truly autumnal weather. With that, we come up with a tasty autumn dish. Duck with mushrooms, parsley potatoes and beans. Especially the sauce with fig and gingerbread jam makes this a blissfully delicious dish. You could even prepare it at, say, Christmas.

What do we need for this recipe?

Duck breast fillet (1/2 to 1 pp depending on size)
Beans
Firm potatoes
Mushroom mixture (I took ordinary Parisian mushrooms and a mixture with shi-take, oyster mushroom and chestnut mushrooms)
Jar of game stock
2 cloves of garlic
Few sprigs of fresh parsley (chopped finely)
Olive oil (I used Fruité noir olive oil this time)
Butter
Fig jam with gingerbread
Bicarbonate of soda

For the herbs and spices, I used the following
sweet pepper mix
pepper
fine salt
pink himalayan salt

> Flavor products

This is how I proceeded:

1 Peel the potatoes and cut out rounds. Cook them al dente in salted water. Set aside for a while.

2. Top the beans and also cook them al dente in water with a little bicarbonate of soda. This ensures that the beans stay nice and green. Drain them and briefly hold them under the tap with cold water so they cool down immediately.

3. Cut the shi-take, Parisian and chestnut mushrooms into wedges of 4. Tear the oyster mushrooms into long strips.

4. Take the duck breast fillets and carefully cut a cross pattern in the skin (be careful not to cut through the fat). Rub on the skin-side with the sweet pepper mixture.

5. Now put the game stock on the heat and bring to a boil. The fond should be reduced to about 1/4th. Set aside for a while.

6. Place the fillets skin-side down in a cold pan and put on a high heat. Fat is not necessary. You will see enough fat spilling out of the duck's skin to fry nicely brown. Let fry for a few minutes until crispy brown. Now turn the duck breast fillet over and then put the pan in a preheated oven at 150°C. Let bake gently for about 8 minutes.

7. Meanwhile, fry the potatoes until golden brown in some olive oil mixed with a knob of butter. Also fry the mushrooms in some olive oil mixed with a knob of butter. Add the garlic. Season both the potatoes and the mushrooms with 7 seas pepper and fleur de sel. Add the chopped parsley to the potatoes. Also sauté the beans in some olive oil, season with salt and pepper.

8. Meanwhile, take the duck breast fillet out of the oven and let it rest under some aluminium foil.

9. Let the stock boil again and add about 4 tablespoons of the fig jam. Stir briefly and season with some (7 seas) pepper. Salt is not necessary, the reduced stock is salty enough on its own.

10. Now slice the fillet and arrange the duck, potatoes, mushrooms and beans neatly on the (preheated) plate. Spoon some of the super-delicious sauce on top. Sprinkle a little more fleur de sel on the meat and serve. Enjoy! And above all, enjoy!
I am curious to see what you will make of it! Show your creation on Instagram or Facebook with the hashtag #BirgersKitchen and inspire others.

See you soon ;)

- Birger -

Birger's Kitchen