Slow-Rendered Duck Breast, Confit Style, with Blistered Tomatoes

Serving: 454 g

Ingredients

• duck breast160 g
• cherry tomatoes130 g
• garlic8 g
• potato150 g
• olive oil6 g

Recipe steps

1. The day before, rub the duck breast all over with coarse salt, crushed garlic, thyme and a bay leaf, and refrigerate uncovered; next day rinse off the cure and dry it thoroughly.
2. Score the fat cap and set it skin-side down in a cold pan over the lowest heat, letting it render very slowly for 25-30 minutes so the meat cooks gently in its own fat.
3. Raise the heat to crisp the skin for a final 2 minutes, flip for 1 minute, and rest 10 minutes.
4. Toss the potatoes in a spoon of the rendered fat and roast at 200 C until crisp; add the cherry tomatoes and whole garlic cloves with the olive oil for the last 10 minutes until they blister and collapse.
5. Slice the duck thickly and serve with the tomatoes, garlic and potatoes, seasoned with flaky salt.

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