Duck Breast with Onion Jam and Mashed Potatoes

Preheat the oven to 180 °C (convection oven 160 °C).

Remove the peel from the potatoes, cut them into quarters and soften them well in sufficient salted water.

Parry the duck breasts and cut the skin side with a sharp kitchen knife, season with salt and little pepper. In a coated frying pan without fat, sear the duck breasts on the skin side until crispy. Then turn to the other side and sear on the meat side only briefly.

Place the meat in the preheated oven and cook for about 10-15 minutes.

For the onion jam, peel the onions, halve them and cut them into very thin slices. In a saucepan, melt the sugar until light brown, add the onion and 80 ml of red wine and bring to a boil. Add cassis, stir in a little salt and pepper and boil everything together until syrupy. Season the onion jam with salt and freshly ground pepper to taste.

Remove the skin from two shallots and cut them into very thin slices. Put the shallots in a saucepan, pour 200 ml of red and port wine and boil the liquid by a little bit more than half. Then strain this reduction through a sieve and thicken (assemble) with 1 tbsp of ice-cold butter pieces, season with salt, pepper and a pinch of nutmeg.

Arrange some onion marmalade on plates, Cut the duck breast into slices and lay them on the onion marmalade in a fan shape. Thread the port wine reduction around the meat.

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