Duck breast with mushrooms on carrot puree
Boil the carrots and potatoes in water with the bouillon tablet added.
Use a sharp knife to cut a diamond pattern in the skin of the duck breast fillets. Rub the meat side with salt and pepper.
Fry the duck breast fillets on the skin in a dry hot frying pan for 6-7 minutes until golden brown. Turn them over and fry on the other side in about 3 minutes brown, so that the inside remains rosé.
Wrap them in aluminum foil so that they stay warm and can rest.
Stir-fry the mushrooms at a high setting in the remaining duck fat for 2-3 minutes. Remove from the pan and pour the wine, balsamic vinegar and honey. Boil this in a light-bound sauce.
Meanwhile, puree the poured cooked carrot and potato and add salt to taste.
Divide the carrot puree over 4 warm plates. Serve the duck breast, possibly cut into slices, with the mushrooms on it and pour some gravy around it. Garnish with the spring onions.
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