Sunday Lunch for 2, not cool enough for a full on classic British Roast, but too cool for a BBQ.
I am using a pair of Iceland Duck breasts (defrosted) and will make Pomme Anna to go with it, Asparagus .
The Pomme Anna is one of those dishes that looks and tastes amazing, but is pretty simple to make. I start by preheating the oven to 200, then peel and very finely slice 2 medium potatoes.
Melt some butter (100-125g) and grease 2 small baking dishes, lay the potatoes in the dishes, with a layer of melted butter and seasoning between each layer, I am also adding some thyme for flavour, finish the layers with butter and a dusting of salt and pepper, press down well then into the oven for approx 50-60 minutes till golden and cooked through. You may want to cover with tin foil for the first 30 minutes, then remove, and press down again to brown the top.
In a cold frying pan, lay the defrosted duck breast, skin side down and turn the heat to medium and render down the fat (I keep this duck fat for roast potatoes).
When the skin is crisp and golden, sear off the underside of the breast and pop into the oven for 5-10 minutes and then remove and rest for the same time.
Whilst this is resting, Panfry the Asparagus with butter, salt and pepper.
To serve, remove the crisp buttery potatoes from their dish, slice the duck breast and eat with whatever you fancy.
Perfect for late Spring 😍
I have also made Panna Cotta and Raspberry Coulis for pud – done these before, so here is the eRecipe it also gives a recipe for Polenta Chips which are lush 😜