Duck Breasts with Hazelnuts and Orange Potato Balls recipe
information
This potato mixture can be made in advance, then fried just before serving. Duck breasts are now available from many supermarkets.
ingredients
1 kg (2 lb) potatoes, peeled
rind and juice of 3 large oranges
50 g (2 oz) butter
3 egg yolks
3 small eggs
salt and freshly ground pepper
150 g (6 oz) hazelnuts
30 g (2 tbsp) flour
oil for deep-frying
2 large duck breasts, boned
30 ml (2 tbsp) oil
1/2 small onion
150 ml (1/4 pt) duck or chicken stock
1 large onion
5 g (1 tsp) chunky marmalade
rind and juice of 3 large oranges
50 g (2 oz) butter
3 egg yolks
3 small eggs
salt and freshly ground pepper
150 g (6 oz) hazelnuts
30 g (2 tbsp) flour
oil for deep-frying
2 large duck breasts, boned
30 ml (2 tbsp) oil
1/2 small onion
150 ml (1/4 pt) duck or chicken stock
1 large onion
5 g (1 tsp) chunky marmalade
method
1. First make the potato balls. Halve the potatoes and cook in boiling salted water until tender.
2. Drain well, then return to the pan and dry over low heat for 1 minute.
3. Blend or process the potatoes, the juice of 2 oranges, egg yolks, and 2 of the eggs until smooth. Add salt and pepper to taste.
4. Spoon on to a plate, cover and chill until firm.
5. Roll tablespoonfuls of the potato mixture into balls.
6. Finely chop two thirds of the nuts.
7. Roll the potato balls in seasoned flour, then in the remaining egg, beaten, and finally roll in the nuts. Chill for 15 minutes or until ready to cook.
8. Heat the oil to 180°C (350°F) and fry the balls a few at a time till golden brown. Drain on paper towels and keep warm.
9. Trim the duck breasts if necessary. Heat the 30 ml (2 tbsp) oil in a frying pan and fry the duck for about 3 minutes on each side for rare meat, longer for medium and well done meat. Drain and keep warm.
10. Fry the remaining hazelnuts in the fat in the pan for a couple of minutes or until browned. Drain and remove.
11. Finely chop the onion and add to the pan. Fry for a couple of minutes to soften then add the reserved flour.
12. Fry for 1 minute stirring constantly, then stir in the stock. Bring to the boil, stirring, then simmer for 2 minutes.
13. Stir the remaining orange rind and juice into the sauce with the marmalade.
14. Bring to the boil and season to taste. Thinly slice the duck, adding any juices to the sauce.
15. Arrange the duck slices on a warmed serving dish with the potatoes.
16. Stir the fried hazelnuts into the sauce and spoon over the meat.
17. Serve immediately with the fried potato balls.
2. Drain well, then return to the pan and dry over low heat for 1 minute.
3. Blend or process the potatoes, the juice of 2 oranges, egg yolks, and 2 of the eggs until smooth. Add salt and pepper to taste.
4. Spoon on to a plate, cover and chill until firm.
5. Roll tablespoonfuls of the potato mixture into balls.
6. Finely chop two thirds of the nuts.
7. Roll the potato balls in seasoned flour, then in the remaining egg, beaten, and finally roll in the nuts. Chill for 15 minutes or until ready to cook.
8. Heat the oil to 180°C (350°F) and fry the balls a few at a time till golden brown. Drain on paper towels and keep warm.
9. Trim the duck breasts if necessary. Heat the 30 ml (2 tbsp) oil in a frying pan and fry the duck for about 3 minutes on each side for rare meat, longer for medium and well done meat. Drain and keep warm.
10. Fry the remaining hazelnuts in the fat in the pan for a couple of minutes or until browned. Drain and remove.
11. Finely chop the onion and add to the pan. Fry for a couple of minutes to soften then add the reserved flour.
12. Fry for 1 minute stirring constantly, then stir in the stock. Bring to the boil, stirring, then simmer for 2 minutes.
13. Stir the remaining orange rind and juice into the sauce with the marmalade.
14. Bring to the boil and season to taste. Thinly slice the duck, adding any juices to the sauce.
15. Arrange the duck slices on a warmed serving dish with the potatoes.
16. Stir the fried hazelnuts into the sauce and spoon over the meat.
17. Serve immediately with the fried potato balls.
serving amount
serves 4 - 6
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