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Preserved lemon karé, curry and vegetable, duck breast glazed with honey |

Duck, Garnishes

A tasty vegetable stew with chicken broth and curry, accompanied by honey-lacquered duck breast.

Note

Remember to remove the duck breast 30 minutes before cooking.

Ingredients

Recipe for 4 servings

Vegetables curry

100 Gr

Carrot

100 Gr

Shiitake mushroom

150 Gr

Potatoes

100 Gr

Leek

100 Gr

Tomato

1 Tbsp

Green cari paste

125 Ml

Chicken stock

30 Gr

Preserve lemon

Duck

400 Gr

Duck magret

1 Unit(s)

Orange

1 Tbsp

Honey

1 Tsp

4 spices powder

Topping

1 Handful(s)

Coriander

Preparation time: 30 min

Preheat your oven at 400 °F

Setting up

Prepare the duck breast for cooking.

Wash the leek and cut into thin strips.

Core and dice the tomato.

Slice the mushrooms and carrot.

Peel and dice the potato.

Zest the orange and squeeze.

Remove the coriander leaves from the stems and chop roughly.
Curry

In a saucepan, heat the honey, 4-spice blend, orange zest and juice over medium heat.

In a frying pan, place the duck breast skin-side down and cook over medium heat for about 5 minutes to melt and brown the skin. Return for 1 minute over high heat. Remove the duck breast and bake for 5 minutes, brushing with honey lacquer.

In the same pan, brown the vegetables before adding the chicken stock and curry paste. Cook for a few minutes and season with salt before serving.
On the plate

Place the vegetable curry on your Asian noodles or rice, then add a few slices of duck breast before finishing with the coriander leaves.