Dried Fruit Mashed Potatoes with Duck Breast and Onion Sauce

Potato puree: rinse the potatoes and make them in plenty of salted water with the lid closed. Bring the milk with the butter to a boil and cook a little bit. When the potatoes are cooked, remove the peel, press them through a potato ricer and mold them into the hot milk-butter mixture. Slowly whisk the mixture until it is homogeneous. Carefully fold the whipped cream into the potato mixture.

Season with salt and nutmeg.

Dried fruit: Cut the dried apricots, apples and plums into fine cubes. Marinate them with Grand Marnier and honey. Heat the butter in a saucepan and sauté the dried fruits in it. Extinguish with the whipping cream and cook until there is hardly any liquid left on the dried fruit. Add the mashed potatoes and stir well. Season strongly with salt and freshly ground pepper. Just before serving, fold in the whipped cream and parsley.

Duck breast: score the skin of the duck breast with a sharp kitchen knife. Then sear the breasts in a hot frying pan with clarified butter and season with salt and pepper. Add the kitchen herbs, turn the duck breasts to the other side and sear on the skin side until crispy. Then place the duck breasts with the herbs on a tray covered with aluminum foil and cook in a heated oven at 120 °C for about 20 minutes. Then take them out and let them rest for a while.

Onion sauce: The red

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