Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C. Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot. Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes. Peel and chop the onions as finely as possible. Saute in three tablespoons of olive oil for 10 minutes without browning. Meanwhile remove the sprigs of sage, discard and mash the potatoes. Add the potatoes to the onions along with the milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves. Add more sage to taste and serve with the duck, cut into slices. I serve this with french beans but you could also use broccoli. Source: Hugo Arnold, Evening Standard, London, UK
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|Serving Size: 1 Serving (597g)|
|Recipe Makes: 4|
|Calories from Fat: 459 (56%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 228.2mg||70 %|
|Sodium 261.8mg||9 %|
|Potassium 1459.2mg||38 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 28.6g|
|Protein 55g||79 %|
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Calories per serving: 816
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