Honey-roasted duck with a green bean and hazelnut salad saut ed potatoes and garlic and onion confit

Ingredients

4 x 175 gram duck breasts with skin on Sea Salt & freshly ground black pepper Chinese five spice Olive Oil 2 tablespoons Honey 2 tablespoons Soy sauce 200 g green beans 85 g toasted Hazelnuts 100 ml Hazelnut oil 200 ml Olive Oil 100 ml sherry vinegar Sauted potatoes with garlic and shallot confit 4 banana shallots roots trimmed 2 large cloves Garlic peeled 75 ml Extra Virgin Olive Oil Rock salt 1 teaspoon caster sugar 1 sprig Thyme 1 Bay leaf 6 medium Potatoes peeled (King Edwards or Maris Piper) 2 tablespoons Olive Oil Sea Salt & freshly ground black pepper Butter

Description

Score The Skin Of The Duck Breasts In A Criss Cross Pattern With A Very Sharp Knife. Season The Duck Breast Generously With Salt And The Five Spice And Rub Into The Skin Thoroughly. Place The Duck Breasts, Skin-side Down, On A Dry Ovenproof Pan And Cook O

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