---------- Recipe via Meal-Master (tm) v8.02
       Title: Roast Duck Breast with Sage & Onion Puree
  Categories: Poultry
       Yield: 4 servings
       1 lb New potatoes
            Salt and Pepper
       3    Sprigs of Sage
       2    Duck Breasts
       2 md Onions
            Olive oil
      10 fl Milk
   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