Duck Breast with Carrots
- ½ bunch
- 2 tablespoons
- 200 milliliters
- 3 slices
Ginger root (peeled)
- ½ teaspoon
Duck breasts 9each about 200 grams, with skin)
freshly ground Pepper
- 3 tablespoons
- 1 tablespoon
- ½ teaspoon
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.
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.
Caramelize sugar in a small saucepan on low heat, remove from heat, add sesame seeds and chile flakes.
Rinse chives, shake dry, cut diagonally into 3 cm (approximately 1 1/4 inch) long pieces.
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.