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Duck breast with spices is a rich and tasty 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, which balance the intense flavour of the duck. Serve with a pinch of salt.
Make deep diagonal cuts about 1/2 centimetre deep in the duck breast skin
Mix the spices together and spread them on the duck breast on the meat side
Place the meat in a heavy-bottomed casserole dish (cast iron if possible) with the skin side down and cook over medium heat for 8 minutes
Turn the breasts, remove the fat formed in the casserole dish and cook for another 7 minutes
Place the meat on a plate, cover with a sheet of aluminum foil and let rest for 15 minutes
Remove the fat from the casserole dish and add the vinegar, letting it evaporate
Add the honey and let it flavour for about ten minutes
Pan
Marinating container
Store in the refrigerator in an airtight container for up to 2-3 days
Italia
| Energy (kcal) | 144.55 |
| Carbohydrates (g) | 5.36 |
| of which sugars (g) | 4.98 |
| Fat (g) | 6.14 |
| of which saturates (g) | 2 |
| Protein (g) | 16.37 |
| Fibre (g) | 0.15 |
| Salt (g) | 0.08 |
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