Duck breast with spices is a rich and flavorful dish, perfect for special occasions. The duck is marinated in a mixture of balsamic vinegar, pepper, coriander, and ground cloves, which gives the breast a delightful aroma. It is then cooked in a pan with acacia honey, baby carrots, and small turnips, balancing the intense flavor of the duck. Serve with a pinch of salt.
Clean the carrots and turnips and cook them for about 10 minutes in salted water until they are soft but still firm
Score the skin of the duck breast with diagonal cuts 1/2 centimeter deep
Mix the spices together and rub them on the duck breast on the meat side
Place the meat in a heavy-bottomed pan (preferably cast iron) with the skin side down and cook over moderate heat for 8 minutes
Turn the breasts, remove the fat formed in the pan, and cook for another 7 minutes
Place the meat on a plate, cover with a sheet of aluminum foil, and let it rest for 15 minutes
Remove the fat from the pan and add the vinegar, letting it evaporate
Add the honey and vegetables and let them absorb the flavors for about ten minutes
Thinly slice the duck breasts and arrange them on plates surrounded by the vegetables
Reheat the liquid left in the pan where the meat rested, pour it over the duck and vegetables, and serve immediately
Pan
Marinating Container
Store in the refrigerator in an airtight container for up to 2-3 days
Italia
| Energy (kcal) | 142.11 |
| Carbohydrates (g) | 1.24 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 7.05 |
| of which Saturates (g) | 2.17 |
| Protein (g) | 18.46 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.1 |
