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Preparation time
less than 30 mins
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Cooking time
30 mins to 1 hour
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Serves
Serves 2
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By Matt TebbuttIngredients
- 3 tbsp olive oil
- 2 potatoes, peeled and diced
- 2 duck breasts
- 2 tbsp honey
- 1 head garlic, cut in half
- 1 bunch thyme
For the mushrooms
- 4 large field mushrooms
- 2 garlic cloves, finely chopped
- a few thyme sprigs
- 30g/1oz butter
- 2 tbsp olive oil
For the liver sauce
- 2 regular duck livers, roughly chopped
- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 300ml/10fl oz dark chicken stock
- 1 tsp finely chopped flatleaf parsley
- 1 tsp finely chopped tarragon
- salt
Method
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Heat 2 tablespoons of the olive oil in a large frying pan and sauté the diced potatoes for 8–10 minutes, or until cooked and golden all over. Set aside.
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Preheat the oven to 200C/180C Fan/Gas 6.
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Heat another tablespoon of olive oil in a small ovenproof frying pan and sear the duck breasts.
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Brush the skin with the honey, add the garlic and thyme to the pan and roast for 10–12 minutes until pink. Leave to rest.
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Meanwhile, put the mushrooms in a roasting dish and top with the garlic, thyme and butter. Drizzle with the olive oil and roast for 15 minutes until soft.
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To make the liver sauce, using a pestle and mortar, crush the livers with the garlic and some salt to make a paste. Stir in the shallot and a drizzle of olive oil.
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Bring the stock to a boil in a saucepan and reduce the volume of the liquid by half. Add the liver and stir until you have a thick sauce. Add the tarragon and parsley.
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To serve, divide the potatoes and mushrooms between two plates and spoon over the sauce. Top with the duck.