Sautéed potatoes and duck breasts
INGREDIENTS FOR 4 PEOPLE
4 Duck breasts with their skin
Salt & Pepper
Wash the potatoes without peeling and place in a suitable container, microwave at full power for 7 min.
Meanwhile, cut the skin of the diamond-shaped breasts, making streaks crisscrossed every 2 cm.
In a hot nonstick skillet, over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, about 1 min each side. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. Make sure the fat of the breasts melts without the skin burning.
Once the potatoes are cooked, cut them in half lengthwise and place them next to the magrets in the pan. Be sure to place them so that the cut face is down. Continue cooking until all the fat in the breasts has melted completely.
Drain, season the potatoes and breasts with salt and pepper. Serve immediately.