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 delicious aroma. Finally, it is 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.
Make deep diagonal cuts about 1/2 centimeter in the skin of the duck breast
Mix together the spices and rub them on the duck breast on the meat side
Place the meat in a heavy-bottomed saucepan (preferably cast iron) skin side down and cook over moderate heat for 8 minutes
Flip the breasts, remove the fat that has formed in the saucepan, and cook for another 7 minutes
Transfer the meat to a plate, cover with aluminum foil, and let it rest for 15 minutes
Remove the fat from the saucepan and add the vinegar, allowing it to evaporate
Add the honey and let it flavor for about ten minutes
Pan
Marinating Container
Store in the refrigerator in an airtight container for a maximum of 2-3 days
Italy
| Energy (kcal) | 159.38 |
| Carbohydrates (g) | 0.31 |
| of which Sugars (g) | 0.28 |
| Fat (g) | 8.16 |
| of which Saturates (g) | 2.53 |
| Protein (g) | 21.26 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.11 |
