Seared Breast of Duckling Carrot and Cumin Puree with Orange Sauce

Treat someone with this lucious duck dish.

Ingredients


  • duck:
  • 4 breasts of duck
  • 1 table spoon of sea salt
  • 1 table spoon honey
  • ½ table spoon cracked black pepper
  • 1 tea spoon of chopped fresh thyme
  • carrot and cumin puree:
  • 6 large carrots (peeled and diced)
  • 2 shallots (peeled and diced)
  • 1 tsp cumin powder
  • 1 clove of garlic (peeled and crushed)
  • ½ cup vegetable stock
  • ½ cup cream
  • 30 g butter
  • orange sauce:
  • 2 juice of 2 oranges
  • 2 tblsp brown sugar
  • 1 cup beef stock or granules
  • ½ cup white wine vinegar
  • 1 sprig rosemary
  • 1 sprig thyme

Method

  1. With a sharp knife cross the skin of the breast (score).
  2. Rub the sea-salt into the skin.
  3. On a cold pan, place the duck skin-side down and place pan over high heat and cook until skin is crispy.
  4. Turn, and lower heat, and cook for 4/5 mins.
  5. Mix the honey and cracked black pepper, and brush unto skin.
  6. If you want duck well done, place into an oven at 180°C for 7/10 minutes. Leave duck to rest before serving for at least 5 minutes.
  7. For the Carrot and Cumin Puree:
  8. In a saucepot melt butter and add shallot and garlic and sweat over heat for 3 minutes.
  9. Add carrots cumin and cook for a further 10 minutes.
  10. Season, add cream and stock.
  11. Simmer until carrots are tender (10/15 mins).
  12. Remove excess liquid (you can use this for soups, etc.) .
  13. Liquidise this mixture in food blender until smooth.
  14. Check & season.
  15. For the Orange Sauce:
  16. In a saucepot, add the sugar and vinegar and simmer until it caramelizes (medium/dark brown – do not burn.)
  17. DO NOT SPILL/ PUT YOUR FINGER OR SKIN NEAR THIS AS IT CAN CAUSE SEVERE BURN
  18. Add orange juice and herbs.
  19. Simmer for 5 minutes.
  20. Add stock and reduce for 5 minutes.
  21. Check for seasoning and strain.




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