• conboyeight

Honey roasted duck breast , with orange reduction

Honey roasted duck breast with orange reduction


Serves 2 people

Gressingham duck breast 2 each

Chanterney carrots 3 each

Curly kale 80g

Clear honey 100ml

Orange juice 150 ml

Parsley bunch. 1/2

Olive oil 150ml Ground black pepper



Trim the excess fat from the duck breast and score the skin season with salt and pepper.

Blanch the kale in boiling salted water and refresh with cold iced water. Peel the chanterney carrots and boil in salted water , cook until to the bite . Cut into equal parts and char with a blow torch Place the orange juice in a sauce pan add the honey and reduce until the liquid will coat the back of a spoon.

for the parsley oil , blanch the parsley in boiling water , refresh in iced water remove the excess water , then blend with olive oil in a liquidiser then pass through a fine sieve .

Cook the duck breast skin side down until pink allow to rest for 8 minutes, then cut showing the cooking temperature . Reheat the other ingredients and assemble the dish .

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