Duck Breast With Truffle Dusted Mash

Seared duck breast served on velvety mash with black truffle dust. An indulgent dish perfect for elegant dinner parties, romantic date nights, or festive holiday meals.

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how to make

Serves: 2

2 Duck Breasts
200g Potatoes
100g Butter
35ml Double Cream
1 tsp of Truffle Dust
Garnish: Seasonal Vegetables, potato croquette

For the duck breast, season with 1 tbsp of Truffle Salt for a quick cure and leave in the fridge for 2 hours if time allows. Then wash off the cure under cold running water and pat dry.
Place the duck in a frying pan and bring the pan up to heat so that the fat in the skin renders down. Cook for 7-8 minutes and turn over so that you sear all sides. For the last couple of minutes add in a 50g knob of butter and cook until golden.
Leave to rest for 10 minutes.
Boil your potatoes and once soft, mash with the remaining butter and a splash of double cream.
Serve your duck with wilted greens, roasted carrots and a croquette. For the mash add a very generous sprinkle of Truffle Dust.
Try serving with a simple port or red wine reduction.

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