Glazed duck served with a honey and green pepper sauce and rice pilaf

duck

This is an amazing dish that sounds more time-consuming than it actually is. The sauce is key so make sure to cook the whole portion! Start off the meny with carrot and ginger soup and finish with a fresh raspberry soufflé.

Serves 4

4 duck breasts

100 g honey
juice of ½ lemon
10 ml olive oil
4 g mixed spice
20 cloves

1 tbsp green pepper, whole
1 shallot, finely chopped
1 tbsp butter
300 ml single cream
400 ml chicken stock
200 ml dry white wine
2 tbsp honey
1 tbsp cider vinegar
salt and pepper

1 shallot, finely chopped
5 ml olive oil
300 ml basmati rice
600 ml vegetable stock
200 mll green peas

1 package cherry tomatoes
olive oil
salt

1. Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern. Season with salt and pepper and with the help of a knife make small incisions to add cloves to the breast.
2. For the rice pilaf, fry the shallot in oil, add the rice and the stock and let simmer until ready. In a separate pot with salted boiling water, blanche the green peas and add to the rice once cooked.
3. Fry the duck, skin side down in a pan for about 4 minutes, until the skin is golden. Turn the duck over and transfer the pan to the oven and roast for 8 minutes at 180 degrees.
4. Fry shallot and green pepper in butter in a pan over medium heat. Add wine, vinegar, cream, stock and honey and let boil to reduce to half the quantity. Taste and season with salt and pepper.
5. For the glazing liquid add honey, lemon juice, oil and mixed spice to a pot, bring to the boil and reduce to sirup consistency.
6. Once the duck breast is ready, degrease the pan, add the glazing liquid, and caramelise the duck skin. Remove the duck from the pan, cover with aluminium foil and let rest for 10 minutes.
7. Sprinkle some olive oil over the tomatoes, season with salt, and roast in the oven at 180 degrees for 8 minutes.
8. For the plating, using a ring mould add the rice to the plate. Cut the duck breast into slices and add to the plate together with the tomatoes. Sprinkle some sauce around and serve.

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