Duck breast combines wonderfully with the fresh sweet cranberry compote and roasted potatoes from the oven
Preparation
Preheat the oven to 200 degrees for the potatoes. If necessary, scrub the potatoes and cut them in half or coarsely. Put them in a bowl with a tablespoon of oil, pepper, salt and press the garlic. Finely chop the thyme (save some for garnish) and add to the potatoes and mix well. Place the potatoes in a large baking dish or spread on a baking tray. Roast them in the oven for about 35 minutes.
Cut the fat from the duck breast into squares with a sharp knife. Be careful not to cut into the meat, only the fat. Heat butter in a frying pan and fry the duck on the fat side for about 6 minutes over medium heat. Cook the duck for another 5 minutes on the other side until the duck is nicely pink. Sprinkle with salt and pepper. Let them rest in a piece of aluminum foil for a few minutes. Slice the baked duck breasts and serve with the cranberry compote and roast potatoes.
Source: Leukerecepten by leukerecepten-nl.
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