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Duck breasts with orange ginger sauce, mashed potatoes and green beans
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Duck breasts with orange ginger sauce, mashed potatoes and green beans

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Ingrédients

  • 40 g eschalots, cut into halves
  • 1 garlic clove
  • 20 g fresh ginger, peeled, cut into thin pieces (2 mm)
  • 60 g bitter orange marmalade
  • 3 tsp lemon juice
  • 1 pinch fresh thyme leaves
  • 20 g olive oil
  • 20 g balsamic vinegar
  • 50 g Port wine
  • 550 g water
  • 1 tsp salt
  • ½ tsp ground black pepper, adjust to taste
  • 2 skinless duck breasts (approx. 150-200 g each) (see tip)
  • 350 g floury potatoes, peeled, cut in small pieces (1 cm)
  • ½ tsp ground sweet paprika
  • 30 g unsalted butter
  • 120 g full cream milk
  • 120 - 150 g fresh green beans, cut into pieces (2 cm) if necessary
Infos nut.
par 1 portion
Calories
3136 kJ / 750 kcal
Protides
43 g
Glucides
60 g
Lipides
33 g
Fibre
4.4 g

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