Wild duck fillet with mashed potatoes, red wine sauce and tasty accessories
Jonas Legerstam
4-6
30 minutes
60 minutes
A really nice recipe that is suitable for any day of the week. But perhaps best as a fine dinner. Apart from the fantastic wild duck, which should ideally be pink in the middle after frying, the ingredients are simple and can often be found on the shelf or in the fridge at home. The whole dish works well together the crispy bacon gives that little extra crunch and saltiness.
Ingredients
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600-800 g wild duck breast fillet
Butter and rapeseed oil to brown in
Salt and black pepper
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1 kg potatoes (about 12 medium-sized potatoes)
½ - 1 clove of garlic
2 dl milk
2 dl crème fraiche
1 package of fresh chives
50 g butter
1 shallot
1 carrot
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⅓ tbsp tomato puree
1 ½ tbsp balsamic vinegar
1.5 dl red wine
2.25 dl water
1 ½ tbsp concentrated veal stock
50 g butter
1.5 tbsp dark cornstarch mixed with a little water
1 ml salt
1 ml black pepper
1 tsp blackcurrant jelly (can be skipped)
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3 packs bacon (140g) diced or sliced cut into pieces
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6 carrots
1 tbsp butter
Salt and black pepper
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1 pot fresh parsley
Instructions
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Rub the fillets with salt and pepper.
Quickly brown in a pan over high heat with butter and a splash of rapeseed oil until the fillets have a nice frying surface.
Fry in the oven at 175 degrees celsius until the internal temperature is 53-54 degrees.
Let it rest for 10 min and cut into slices before serving.
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Peel the potatoes and boil them until soft for about 25 min, with the garlic.
Drain the water and crush the potatoes and the garlic with potato press into a bowl.
Heat the milk and mix in the crushed potatoes and garlic together with the crème fraiche and the butter until it is smooth. Season according to taste with salt and pepper.
Chop the chives and stir in just before serving.
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Can be prepared in advance and reheated.
Peel and chop the onion. Peel and slice the carrot.
Saute the onion and carrot until glossy in 25 g of butter without them getting browned.
Add tomato puree and fry for a little while while stirring.
Add vinegar, red wine, water, veal stock and blackcurrant jelly if a little extra sweetness is desired and then let the sauce boil together without a lid on medium heat until there is about 3 dl (half) left.
Strain the sauce and pour it back into the saucepan.
Whisk the cornstarch and water mixture into the sauce.
Bring the sauce back to a boil while stirring. Stir in 25 g of butter and season with salt and pepper.
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Peel and divide the carrots into bite-sized wedges.
Boil 5 dl of water with a pinch of salt.
Add the carrots and cook for about 15 min until desired consistency.
Drain the water, add 1 tablespoon butter, salt, pepper according to taste and stir.
Put the diced bacon in a dry pan and fry it crispy on high heat.
Pour the bacon onto an oven plate with kitchen paper and let most of the bacon fat soak up on the paper.
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Time everything to the best of your ability. Place mashed potatoes, sliced wild duck breast fillet and cooked carrots on a plate. Pour red wine sauce over the fillets. Sprinkle crispy bacon over the dish and garnish with chopped parsley.
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