Ingredients
- 3-4 Yukon gold potatoes
- 1 Capercaillie duck breast
- Small handful mushrooms
- 3-4 whole, peeled garlic cloves
- Salt
- 2/3 cup red wine
- ½ cup Crushed tomatoes
- ½ cup water
- 1 cup mixed berries
- Big splash balsamic vinegar
- 2/3 cup whipping cream
- 2 Tbsp butter
Instructions
- Peel and chop 3-4 Yukon Gold potatoes, and get them boiling in a pot of salted water. Cook until very tender. Drain, then add cream and butter and mash until smooth.
- Slice duck breast and mushrooms into ¾ inch pieces. Place them into a pot on medium-high heat, add garlic cloves, a generous sprinkle of salt, and a drizzle of olive oil. Cook 3-4 minutes, until starting to brown. Add the red wine, crushed tomatoes, and water, and bring to a simmer. Continue simmering for 30 minutes, or longer for softer meat.
- Get a pot on medium heat, add berries and balsamic vinegar, and cook, uncovered, 15 minutes until thickened and fruit has broken down.
