Duck breast and mashed potato

Step 1

Peel and dice the potatoes.

Step 2

Meanwhile, make the instant mash according to pack instructions. Chop the shallots.

Step 3

Score the duck skin in a criss-cross pattern, using a knife. Put into a hot pan, skin-side down. Cook for 2 minutes on a high heat, then lower the temperature and cook for 6 more minutes.

Step 4

After 6 minutes, remove the oil from the pan and turn the duck. Cook for 5 minutes on the other side.

Step 5

Remove the duck and place on a sheet of aluminium paper. Wrap it with the paper and rest for 5 minutes.

Step 6

Once the potatoes are cooked, drain them and add them in a bowl.

Step 7

Add the milk and butter, salt and pepper and mash everything until you form a puree of the desired consistency.

Step 8

In the pan, add one tablespoon of duck fat per person, the shallots, wine vinegar and orange juice from the segments. Leave to thicken for 2 minutes.

Step 9

Cut the duck into thin strips. Serve the mash, with the duck and sauce, season and eat!