Duck breast with fried potatoes, chanterelles and vegetables

Instructions

1. Preheat the oven to 150°C.
2. Wash the potatoes and cook them in lightly salted water for about 20 minutes.
3. Finely chop the two shallots.
4. Wash the broccolini and trim the ends of the stalks (they are usually dried out).
5. Wash the beans and trim the ends.
6. Score the duck breast on the fat side in a crosshatch pattern.
7. In a pan over high heat, sear the duck breast on the fat side for about 4 minutes, then turn and sear the meat side for about 2 minutes.
8. Then place the duck breast in the oven for about 15 minutes.
9. Remove the potatoes from the water and let them cool slightly.
10. Now cook the beans and after about 10 minutes add the broccolini and cook for another 5 minutes.
11. Reduce the heat of the pan and sauté the shallots, deglaze with the red wine, add one or two sprigs of rosemary and reduce.
12. Cut the 50 g of cold butter into small cubes and stir into the red wine reduction, season with salt and pepper, transfer the sauce to a smaller container and keep warm.
13. Remove the duck breast from the oven, wrap in aluminum foil and let it rest for about 10 minutes.
14. Cut the potatoes into thick slices and fry them in a pan with one tablespoon of clarified butter.
15. After about 5 minutes, add the chanterelles and fry for another 5 minutes, season with salt and pepper.
16. Remove the duck from the foil and slice it.
17. Arrange everything on a plate.