Duck Slices with Potatoes and Spinach Dip
By chef Leonhard Wenzel
Juicy slices of duck served with potatoes and a creamy spinach dip based on sour cream. Excellent for a festive dinner or a weekend lunch.
- 18 min
- total
- Easy
- level
3 min prep · 15 min cook
What you will need
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Duck breast 1 pcs -
Potatoes 250 g -
Fresh Spinach 0.25 pcs
-
Sour Cream 50 g -
Garlic 1 clove
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 🦆✨
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Cook the potatoes. Peel the potatoes, cut them into smaller pieces, and cook in salted water over medium heat for about 15 minutes until tender (the time may vary depending on size)
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Blanch the spinach. Briefly blanch the spinach in boiling water for about 10 seconds, then immediately cool it in cold water
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Prepare the dip. Peel the garlic and blend it with the sour cream and dried spinach until smooth
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Score the duck. Clean the duck breasts and score the skin in a crosshatch pattern with a sharp knife
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Sear the duck. Sear the duck breasts in a pan over medium heat for about 10 minutes on both sides until golden brown, so the meat remains pink inside
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Serve with the side dish. Slice the meat thinly and serve with the potatoes and spinach dip 🍽️✨
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