What we send:

• duck breast
• honey
• potatoes
• balsamic vinegar
• flour
• farm egg
• nutmeg
• salt
• pepper

Required tools:

• pan / deep fryer + oil for frying potato donuts
• large pan

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Cut your skin in a transverse direction (be careful not to cut it into the meat) and lightly salt it.

Put the potatoes in a saucepan and start cooking over high heat in salt water. When the water boils, save it. Approx. In 10-12 minutes to cook. Once cooked, refrigerate. (Slowly pour cold water into the pan until it cools and leave the potatoes in the cold water for about 10 minutes.) Beat the eggs in a medium bowl and add the chilled potatoes, salt, pepper, nutmeg and flour. Knead with a potato presser or a fork until it can be shaped. With wet hands make around 4-5 cm. donuts.

Heat the oil to 240 ° C and fry the donuts until golden brown. Drain any oil left on the donut. When done, place it on a plate and keep warm covered with aluminum foil.

While the donuts are frying, place the duck breasts face down in the heated, dry pan and begin to fry out the fat. Once you’ve released a lot of fat and your skin starts to turn red, turn it over and fry the other side as well. If you have too much fat, use a tablespoon to remove the excess from the pan. To make the duck breast rosy, approx. Bake for 7-7 minutes. When done, place it on a plate and keep warm covered with aluminum foil.

Boil the balsamic vinegar in the duck steak juice and then add the honey. Bring to a boil, stirring constantly. If the sauce thickens to a quarter, it is done.

Slice the honey duck breast slices into roughly 1-inch slices, sprinkle with the honey sauce and serve with mashed potatoes. Then sweep the compliments for your food!