Duck Breast with Mushroom and Mandioca Sauce

1

Make incisions on the skin of the duck breasts without cutting into the meat

2

Peel the potato and mandioca, then boil them separately in water with salt until they're tender

Drain and press out excess liquid

Combine the potato and mandioca purees in a saucepan and, over low heat, add the egg, salt, nutmeg, and black pepper

Stir to combine

Use small spoonfuls of the puree to shape into croquettes

Coat each croquette with flour, beaten egg, and cold butter

3

In a saucepan, combine the mushroom puree, beef broth, and apple cider vinegar

Bring to a simmer over low heat until the mixture thickens and reduces slightly

4

Season the duck breasts with salt and black pepper

Heat a skillet over medium-high heat and cook the duck breast on both sides until cooked through. Reserve

5

Fry the croquettes in hot oil until golden brown, then remove with a slotted spoon and drain on paper towels

6

Serve individual portions by placing slices of duck breast, fried croquettes, and mushroom sauce on each plate.