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Sunday, 7 November 2010

Duck Sûpréme with Roasted fruits & Vegetables

Serves 4  | Easy


I am a fan of duck, but I have to say it is very easy to fall out and push duck into the 'I HATE' Category! I have many of my friends tell me they hate duck! I know many people who even refuse to try it. Many of those have somehow tried a bad version of duck somewhere... If done right, duck is a treat. It is really good and has its own distinctive flavour and is very much worth trying.

 There are many versions for preparing good duck, this recipe is one of my favourites. Serve Duck Sûpréme along side some salad greens or nutted risotto and you will have yourself a gourmet dinner...

You Need
4 duck breasts
Salt & Pepper to taste

For Honey Sauce
1 chopped shallot
1 tsp butter
2 tbsp honey
Salt & Pepper to taste

For Roasted Fruits & Vegetables
2 shallots, quartered
1 head garlic cut in half horizontally
2 large potatoes, keep skin intact, wash well and cube
Peeled Wedges of 1 large orange
1 granny apple cored and cubed
1 tbsp Balsamic Vinegar
1 tbsp hazelnut Oil
1 spring fresh Thyme
1 tbsp Caraway Seeds
1 tsp ground cinnamon
1 handful coarsely cracked toasted hazelnuts
Prepare roasted fruits & vegetables

Black Pepper & coarse Salt to taste



Start by preparing the roasted vegetables and fruits. Sprinkle roasting dish with hazelnut oil, coarse salt & black pepper. Place chopped vegetables, caraway seeds, hazelnuts and sprinkle with cinnamon and drizzle with Balsamic Vinegar top with thyme spring and drizzle hazelnut oil. Roast in a preheated oven (450F) for 30 minutes turning once.


  
Pan fry duck breasts skin side down

Meanwhile, wash and pat dry the duck breasts, score the skin without cutting through, season with salt & Black pepper and set aside. Place an ungreased non-stick skillet on high heat and leave to heat up. Once very hot place breasts skin side down and sear for 5 minutes or till golden brown. Turn over to flesh side and sear for 3 more minutes. Ideally you want to have it sealed and golden on the outside but slightly pink on the inside. Let stand for 5 minutes on a wire rack.

prepare honey sauce


Discard fat in skillet but do not wash. Melt butter in the same skillet and fry chopped shallots till golden brown. Add honey and bring to boil stirring till thickened. Remove from heat.





Add little Honey Sauce
to warmed plate


To plate up, add a little honey sauce to bottom of a warmed plate and top with duck breast. Add more honey sauce on top of duck breast. Add roasted vegetables and fruits to one side. Serve with Salad greens or Nutted risotto in a separate bowl on the side.







Et Voila,

Duck Sûpréme... Bon Apetit! :)



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Love, Dima :)

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