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Add a photoServings: 4
Ingredients
- 1 lb New potatoes
- Â Â Salt and Pepper
- 3 sprg of Sage
- 2 x Duck Breasts
- 2 med Onions
- Â Â Extra virgin olive oil
- 10 fl ounce Lowfat milk
Directions
- Boil the potatoes in their skins till tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C.
- Heat a dry frying pan suitable for the oven (or possibly a roasting tin) over a high heat till very warm. Place the duck breasts, fat side down, in the oven for two min till the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 min and then transfer to the oven and roast for a further 10 min. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 min.
- Peel and chop the onions as finely as possible. Saute/fry in three Tbsp. of extra virgin olive oil for 10 min without browning. Meanwhile remove the sprigs of sage, throw away and mash the potatoes. Add in the potatoes to the onions along with the lowfat milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a tsp. of minced sage leaves. Add in more sage to taste and serve with the duck, cut into slices. I serve this with french beans but you could also use broccoli.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 65 | 24% |
| Total Fat 7.27g | 9% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 119mg | 5% |
| Potassium 998mg | 29% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.22g | 5% |
| Protein 24.25g | 39% |
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