Duck Breast With Truffle Dusted Mash

Serves 2


  • 2 Duck Breasts
  • 200g Potatoes
  • 100g Butter
  • 35ml Double Cream
  • 1 tsp of Truffle Dust
  • Garnish: Seasonal Vegetables, potato croquette


  1. For the duck breast, season with 1 tbsp of Truffle Salt for a quick cure and leave in the fridge for 2 hours if time allows. Then wash off the cure under cold running water and pat dry.
  2. Place the duck in a frying pan and bring the pan up to heat so that the fat in the skin renders down. Cook for 7-8 minutes and turn over so that you sear all sides. For the last couple of minutes add in a 50g knob of butter and cook until golden.
  3. Leave to rest for 10 minutes.
  4. Boil your potatoes and once soft, mash with the remaining butter and a splash of double cream.
  5. Serve your duck with wilted greens, roasted carrots and a croquette. For the mash add a very generous sprinkle of Truffle Dust.
  6. Try serving with a simple port or red wine reduction.