Duck with mustard sauce, mushroom-shaped potatoes

Ingredients

• 2 pieces Duck breasts (About 400 g each, skin intact)
• 4 units Firm-fleshed potatoes (Peeled, medium size, about 150 g each)
• 1 tablespoon Dijon mustard
• 200 ml Veal stock (Deglazed and strained)
• 100 ml Thick crème fraîche (30 % fat)
• 30 ml Cognac (Deglaze the pan)
• 30 g Unsalted butter (For garlic butter)
• 2 units Garlic cloves (Crushed)
• 200 g Cherry tomatoes (Halved)
• 15 g Salt (For the potato cooking water)
• 1 teaspoon Turmeric (powder) (For the color of the potatoes)
• 1 pinch Ground black pepper
• 30 ml Rendered duck fat (Reserved when rendering the duck breast)

Instructions

1. Prepare the mushroom-shaped potatoes

   Peel the potatoes, cut them in half lengthwise. Using a small knife, score each half in a circle 2‑3 mm deep, then gently turn them to form a small dome resembling a mushroom shape. Set aside.

   Time: PT10M

2. Cook the potatoes

   Bring 1 L of water to a boil in a saucepan, add 15 g of salt and 1 tsp turmeric. Submerge the shaped potatoes, cook 8‑10 minutes until tender but still firm. Drain, let cool on a rack then lightly dry with a cloth.

   Time: PT12M

   Temperature: 100°C

3. Render the duck fat

   Over medium heat, place the duck breasts skin-side down in a dry pan. Let the fat melt for 5‑6 minutes, until the skin becomes translucent and the fat is released. Remove the breasts, reserve the rendered fat (≈30 ml) and blot excess fat with paper towels.

   Time: PT7M

   Temperature: 200°C

4. Cook the duck breasts – skin side

   In the same pan, add a drizzle of reserved duck fat if needed. Place the breasts skin-side down, cook 3 minutes over high heat (≈225°C). Flip, cook 3 minutes flesh side. Transfer the breasts to a baking sheet.

   Time: PT6M

   Temperature: 225°C

5. Finish in the oven

   Preheat the oven to 350°F (≈180°C). Roast the breasts 5 minutes to finish cooking and keep the meat pink. Remove, cover with aluminum foil and let rest 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Deglaze and prepare the sauce

   In the still‑hot pan, pour the cognac and flame (or let reduce for 30 seconds). Add the veal stock, reduce by half (≈3 minutes). Stir in the mustard, then the crème fraîche. Mix until a velvety sauce forms, adjust seasoning with salt and pepper.

   Time: PT5M

   Temperature: 180°C

7. Garlic butter and tomatoes

   Melt 30 g butter in a small pan, add the crushed garlic, cook 1 minute. Add the halved cherry tomatoes, sauté 3‑4 minutes until lightly caramelized. Set aside.

   Time: PT5M

   Temperature: 180°C

8. Plate the dish

   Arrange the mushroom-shaped potatoes in the center of the plate. Slice the duck breasts on a bias, place them on the potatoes. Drizzle with mustard sauce, add the garlic tomatoes around. Sprinkle with a little freshly ground black pepper.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

42 g

Fat

36 g

Fiber

5 g

Ingredient Substitutions

• Instead of Duck breasts: Chicken breast, Duck leg
• Instead of Firm-fleshed potatoes: Sweet potatoes (for a sweet version)
• Instead of Dijon mustard: Whole grain mustard
• Instead of Veal stock: Chicken broth, Chicken stock
• Instead of Thick crème fraîche: 20 % liquid cream
• Instead of Cognac: Armagnac, Dry white wine
• Instead of Unsalted butter: Margarine
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Cherry tomatoes: Canned diced tomatoes
• Instead of Turmeric (powder): Sweet paprika
• Instead of Rendered duck fat: Olive oil

Equipment Needed

• Chef's knife
• Cutting board
• Cast iron or stainless steel skillet
• 2 L pot
• Oven
• Cooking thermometer (optional)
• Whisk (optional)
• Silicone spatula (optional)
• Tongs (optional)
• Recovery bowl (optional)

Critical Steps — Do Not Skip

• Score the potatoes without cutting all the way through to keep the shape.
• Render the duck fat over medium heat to achieve ultra‑crispy skin.
• Flambé the cognac carefully to deglaze the pan safely.
• Reduce the sauce to a coating consistency before adding the cream.

Chef Tips from the Video

• Using rendered duck fat for cooking gives an authentic, rich flavor.
• Drizzle a reduced balsamic vinegar over the garlic tomatoes just before serving for a touch of acidity.
• A small drizzle of truffle oil on the sauce at plating elevates the dish.

Troubleshooting

Storage

Refrigerator: Sauce and leftover duck can be kept 3 days in the fridge in an airtight container.

Freezer: The sauce freezes for 1 month; thaw in the fridge before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Render duck fat ahead of time and keep it refrigerated for the sauce.
• The sauce can be prepared 2 hours in advance, then gently reheated before serving.
• Potatoes can be shaped and blanched ahead, then roasted just before service.