Duck breast with porcini and potatoes

Ingredients

For 1 serving

• Duck breast150 g
• Porcini mushrooms150 g
• Garlic1 clove
• Parsleyto taste
• Potatoes180 g
• Thymeto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: September – November

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into roughly 2 cm cubes, toss them in a baking dish with half the oil, the thyme and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile sscore the skin of the duck breast in a diamond pattern with a sharp knife, without cutting into the meat, and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the fat has rendered and the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
3. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
4. Clean the porcini by scraping the base of the stalk with a small knife and wiping them with a damp cloth, without washing them, and slice them about 5 mm thick. Heat the remaining oil with the crushed garlic clove in a frying pan over high heat and sauté them for 6 minutes, until golden and tender; season with salt and pepper, remove the garlic and, off the heat, add the chopped parsley.
5. Slice the duck and serve it with the porcini and potatoes.