This recipe is unbelievably easy to prepare. It needs only a handful of ingredients but makes for a wonderful main course with guests. Best served with potato gratin to create a special occasion meal.
1 pack Gerald duck breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons honey
3 tablespoons balsamic vinegar
chopped walnuts if desired
1 pack Gerald potato slices
300 ml Gerald whipping cream
300 ml full cream milk
1 small knob butter
1 clove garlic minced
2-3 sprigs fresh thyme
Pinch of nutmeg
50g Gerald grana padano grated cheese
1. Cut 3 -4 small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.
2. Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes.
3. Transfer them to a plate and cover it with foil to retain warmth.
4. Set aside the duck fat into a clean container and save it for other culinary uses. I use it for sautéing and stir frying and find it adds more flavor.
5. Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar scraping up the browned bits as the sauce cooks. Simmer the honey balsamic glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.
6. Return the duck breasts to the pan, turning them a few times to coat them evenly with the glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and some chopped walnuts if desired.
1. Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in.
2. Pour the milk and cream into a saucepan. Add the garlic and thyme .Slowly heat the milk and cream mixture until simmering then turn off heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm.
3. Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good.
4. Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes, then serve sprinkled with a few fresh thyme leaves.