Roasted Duck Breast with Parline, Carrot Purée with Caraway

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  • 4

Ingredients

  • 4 duck breasts
  • 3-4 oz of crushed red pralines
  • 1 lb (about 3 1/3 cups sliced) carrots
  • 1 teaspoon of caraway seeds
  • scant 1 cup of milk
  • Fresh juice from 2 oranges
  • 2 1/4 tbsp of butter
  • 2 tablespoons of balsamic vinegar

Preparation

Step 1

Heat the sliced carrots in a water with salt for 20 minutes. Drain and mix them with milk, butter and caraway seeds.

Step 2

Remove the 3/4 of the fat from the duck breasts with a knife. Rub only one side in the egg whites and the crushed pralines.

Step 3

Put the breasts in the lower part of the oven with the grill position for 8 at 9 minutes. Let the duck rest in the switched off oven for 10 more minutes.

Step 4

Cook the orange juice to have it reduce with half. Add the balsamic vinegar and the butter.

Step 5

Slice the duck breasts and garnish them in dinner plates with the puree and the juice.

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