Duck Breast with Goose Liver Sauce and Pear-Potato Gratin

For the duck breast with foie gras sauce, boil the potatoes for about 15 minutes. They should not be soft, but still firm to the bite.

Peel and cut into slices. Peel and core the pear and cut into thin slices. Immediately sprinkle with lemon juice.

Mix the crème fraîche, the egg, mustard and spices in a bowl with a whisk until well blended.

Layer the potato slices alternately with the pear slices in four small gratin dishes and pour the sauce over them.

Cook in the preheated oven at 200 degrees for about 30-40 minutes. Cut the duck breasts on the skin side.

Sear in a little oil first on the skin side for about 3 minutes, turn and also sear on the meat side for 2-3 minutes.

Place the meat with the skin side up on aluminum foil, fold up the edges and finish roasting in the oven at 200 degrees for about 10-15 minutes.

The core temperature should be about 70 degrees. The duck should still be nice and pink and juicy on the inside, i.e. possibly extend the cooking time until the core temperature is reached.

At the end of the cooking time, grill the skin under the grill for about 2-3 minutes until crispy.

For the foie gras sauce, sauté the diced shallots and garlic together in clarified butter and deglaze with Noilly Prat and wine.

Reduce everything by half and pour in the whipped cream. Let it boil down again. The sauce should have a creamy consistency.

Season and stir in the crème fraîche. Fry the goose liver briefly in an extra pan and then puree together with the sauce, season again.

Grate thin slices of the truffle into the sauce and stir gently. Arrange a sauce layer on the plates, drape the gratin on top and place the duck breast in two pieces on top as well.

Decorate the duck breast with foie gras sauce with a few colorful whole peppercorns.

Preparation Tip:

The duck breast with foie gras sauce and pear-potato gratin can be served with vegetables that have been briefly roasted or caramelized (e.g. whole mushrooms, coarsely sliced zucchini, thick carrot sticks).

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