Griddled duck with tomato and olive antiboise dressing and a silky goat’s cheese mash

Name: Griddled duck with tomato and olive antiboise dressing and a silky goat’s cheese mash
Yield: Serves 4
Cuisine: French
Ingredients: 600 g (1 lb 5 oz) floury (mealy) potatoes (such as Desirée or Maris Piper); 600 g (1 lb 5 oz) floury (mealy) potatoes (such as Desirée or Maris Piper); 600 g (1 lb 5 oz) floury (mealy) potatoes (such as Desirée or Maris Piper); 100 ml (3½ fl oz/scant ½ cup) double (heavy) cream; 100 g (3½ oz/scant ½ cup) soft goat’s cheese; 150 g (5½ oz/⅔ cup) unsalted butter; 20 plump small black olives; 1 small roasted red pepper (bell pepper), cut into 5mm (¼in) cubes; 1 small roasted red pepper (bell pepper), cut into 5mm (¼in) cubes; 3 tbsp balsamic vinegar; 6 tbsp olive oil; 2 tsp coriander seeds, coarsely cracked; 1 small red chilli, deseeded and finely chopped; 2 garlic cloves, crushed; 20 cherry plum tomatoes; 12 small basil leaves; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 4 x 175 g (6 oz) duck breasts, skin on; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Named after Antibes in the South of France, antiboise dressing is very versatile. It is delicious with fish, shellfish and all types of poultry. I’ve included some coarsely cracked coriander seeds to add a pleasant crunch as well as delicious fragrance. This particular recipe is tasty served with a fresh green leaf and rocket (arugula) salad.

Ingredients

Europe
France
Antibes
Main course
Gluten-free
Mediterranean

Ingredients

Method