Duck breast with the best sautéed potatoes

Ingredients

• 3 shallots
• glass of red wine
• half glass of chicken stock
• tablespoon of redcurrant jelly
• sprig of thyme
• bay leaf
• 5 juniper berries
• salt and pepper
• red wine vinegar
• 1 teaspoon cornflour
• Potatoes
• Half a medium to large onion
• 1 clove of garlic
• 1 teaspoon dried thyme
• salt and pepper
• olive oil

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Preparation

• Pour the red wine into a small saucepan along with the stock, thyme, bay, juniper and redcurrant jelly.
• Bring to the boil and lower the heat to a simmer and leave it for another ten minutes. Taste and add salt, pepper and vinegar to taste as you see fit.
• Mix the cornflour with a dash of water and then add it to the sauce to thicken it, stirring all the time.
• Slice the potatoes and boil or steam until almost cooked. Slice into 1cm cubes. While this is happening, heat the olive oil in a large frying pan over low to medium heat.
  
• Add the onion and allow to soften for five minutes. Add the garlic and cook for another 5 minutes. Just allow these to soften, not brown – there will be plenty of opportunity for that later!
• Then add the cubed potatoes, with a little extra oil if it looks like it needs it. Season liberally with salt and pepper and thyme.
• Cook on a low heat for 20 to 30 minutes, shaking the pan and turning the potatoes frequently to allow them to brown on all sides.
• Taste for seasoning and add more salt, pepper or herbs as you see fit.

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