Course: Main - Dish: - Serves: 2
This looks and tastes like you’ve been slaving over a stove for hours; but yet it’s done in 15 minutes and is utterly fabulous! Crispy skinned duck breast, potatoes cooked and a rich, sweet slightly sharp prune sauce.
Method:
- Score the skin of the duck breast, rub in salt and pepper and leave to one side to come to room temperature.
- Coarsely chop the drained canned potatoes, season, drizzle over the olive oil and finish with a dusting of cornflour.
- Add the potatoes and duck breasts to the airfryer (while still cold), set temp to 190c and cook for 8-10 minutes (depending how thick the duck breasts are).
- While the duck and potatoes are cooking start on the sauce.
- Fry the shallot or onion in a little olive oil until softened, then pour in the red wine along with the thyme and keep on a high heat until reduced by two-thirds. Season, add the drained prunes (along with a few tablespoons of the syrup), the balsamic vinegar and the butter. Keep swirling the pan until it emulsifies and thickens and then remove from the heat.
- Once the duck is cooked, remove from the airfryer and leave to rest for a few minutes (I sometimes keep the potatoes cooking while the duck rests).
- When ready to serve, remove the potatoes from the airfryer, fold through the chopped parsley and slice the duck breast and serve with potatoes and prune red wine sauce on the side
NOTE: You can also cook the duck breast in a regular oven for 12-15 minutes at 200FAN depending on how rare/well done you prefer. Always rest for five minutes after cooking.
