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Duck breast with a 4 spice honey glaze, root vegetables roasted with honey |

Duck

Duck breast with a nice 4 spice honey glazed served with seasonal vegetables deglazed with honey.

Note

Duck breast is always best if cooked on low to medium heat skin side down to help render the fat. This will also allow it to be a crispy as possible.

Ingredients

Recipe for 4 portions

Roasted vegetables

200 Gr

Turnip

2 Sprig(s)

Savoy cabbage

200 Gr

Nantaise carrot

200 Gr

Parsnip

1 Clove(s)

Garlic

50 Gr

Honey

Duck breast and glaze

600 Gr

Duck magret

30 Gr

Honey

2 Pinch(es)

Four spice mix

Preparation time: 45 min

Preheat your four at 400 °F

Preparation

Remove the excess fat from the duck breasts. Score the fat side of the duck to make squares or diamonds. Peel and cut the turnip, carrots and parsnip into cubes and sticks respectively. Mince the garlic. Slice the cabbage.
Garnish

Blanche each vegetable separately in boiling water for 3-4 minutes and then transfer to an ice water bath to stop them from over cooking. Strain. Sautée the vegetables with butter in a skillet for a couple minutes and then deglaze with honey. Season to taste.
Duck

In a small sauce pot, combine the honey and 4 spices and cook for a few minutes on low heat. Season the duck on all sides. In a skillet on medium heat, cook the duck fat side down. Transfer to a baking sheet and brush with the honey spice glaze. Finish cooking in the oven for 10-12 minutes for a perfect rosée. Let the duck rest for around 5 minutes before slicing.
Plating

Place a portion of the vegetables in the center of your plate and top with the duck. Decorate the plate with the spice infused honey glaze.