less than 30 mins
30 mins to 1 hour
By Matt Tebbutt
- 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
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.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat another tablespoon of olive oil in a small ovenproof frying pan and sear the duck breasts.
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.
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.
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.
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.
To serve, divide the potatoes and mushrooms between two plates and spoon over the sauce. Top with the duck.