Duck Breast with Carrots

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Duck Breast with Carrots
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
2
Ingredients
½ bunch
baby Carrots
2 tablespoons
200 milliliters
1
3 slices
Ginger root (peeled)
½ teaspoon
2
Duck breasts 9each about 200 grams, with skin)
freshly ground Pepper
3 tablespoons
1 tablespoon
½ teaspoon

Preparation steps

1.

Peel carrots, cut in half lengthwise. Heat 1 tablespoon of peanut oil in a pan and saute. Add broth. Peel garlic and crush lightly. Add garlic and ginger to a pan. Cook, covered, on medium heat for 6-8 minutes until al dente. Remove garlic and ginger. Season carrots with salt. Mix cornstarch with a little bit of cold water and stir  into  simmering broth, keep warm.

2.

Score duck breast skin in a diamond pattern. Season with salt and pepper. Heat 1 tablespoon of peanut oil in an ovenproof skillet and brown duck, skin side first. Finish cooking in preheated oven at 130°C (approximately 250°F) for 10- 12 minutes. Duck should still be pink inside.

3.

Caramelize sugar in a small saucepan on low heat, remove from heat, add sesame seeds and chile flakes.

4.

Rinse chives, shake dry, cut diagonally into 3 cm (approximately 1 1/4 inch) long pieces.

5.

Arrange ginger and carrot mixture on plates. Cut duck breasts into finger-thick slices and arrange on top  of carrots. Drizzle with hot sesame caramel and sprinkle with chives. Serve.