Method

Score the duck beast and sauté well from both sides, fat side first without adding any oil. Remove the duck from the pan and sauté the pressed garlic in, once browned add the honey and chopped prunes and caramelize. Now pour in the liqueur than the wine and simmer. Peel and dice the potato than boil until softened. Sauté the chopped spring onion, add the cream and bring to the boil, add the potatoes and mash, than add the goat cheese, basil and mash together, season well. Dice the onions, courgettes and aubergines, sauté in olive oil on high heat , than add the thyme season well and remove from heat.

Serves 2


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