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. Finally, it is cooked in a pan with acacia honey, baby carrots, and small turnips, balancing the intense flavor of the duck. To be served 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
Make deep diagonal cuts 1/2 centimeter apart on the skin of the duck breast
Mix the spices together and spread them on the duck breast meat side
Place the meat in a heavy-bottomed pan (preferably cast iron) with the skin side down and cook over medium heat for 8 minutes
Turn the breasts, remove the fat that has formed in the pan, and cook for another 7 minutes
Place the meat on a plate, cover with aluminum foil, and let rest for 15 minutes
Remove the fat from the pan and add the vinegar, allowing it to evaporate
Add the honey and vegetables and let them infuse for about ten minutes
Thinly slice the duck breasts and arrange them on the plates surrounded by the vegetables
Heat the liquid remaining in the plate where the meat rested in the pan, 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
Italy
| 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 |
