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
- 1 cup beef stock or granules
- 2 tblsp brown sugar
- ½ cup white wine vinegar
- 1 sprig rosemary
- 1 sprig thyme
Method
- With a sharp knife cross the skin of the breast (score).
- Rub the sea-salt into the skin.
- On a cold pan, place the duck skin-side down and place pan over high heat and cook until skin is crispy.
- Turn, and lower heat, and cook for 4/5 mins.
- Mix the honey and cracked black pepper, and brush unto skin.
- 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.
- For the Carrot and Cumin Puree:
- In a saucepot melt butter and add shallot and garlic and sweat over heat for 3 minutes.
- Add carrots cumin and cook for a further 10 minutes.
- Season, add cream and stock.
- Simmer until carrots are tender (10/15 mins).
- Remove excess liquid (you can use this for soups, etc.) .
- Liquidise this mixture in food blender until smooth.
- Check & season.
- For the Orange Sauce:
- In a saucepot, add the sugar and vinegar and simmer until it caramelizes (medium/dark brown – do not burn.)
- DO NOT SPILL/ PUT YOUR FINGER OR SKIN NEAR THIS AS IT CAN CAUSE SEVERE BURN
- Add orange juice and herbs.
- Simmer for 5 minutes.
- Add stock and reduce for 5 minutes.
- Check for seasoning and strain.
