Roast Duck Breast Glazed in Champagne, Strawberry & Lime Sauce
Heating temperature: 180`c
Heating mode: Stove Top, OvenDownload PDF
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | pc | Duck breast, scored |
| SAUCE: | ||
| 150.00 | ml | Champagne |
| 100.00 | ml | CARTE D'OR Strawberry Sauce 6 x 2L |
| 50.00 | ml | Peri peri oil |
| 25.00 | ml | Orange zest |
| 15.00 | ml | Orange juice, fresh |
| 25.00 | ml | Lime zest |
| 15.00 | ml | Lime juice |
| 125.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 125.00 | g | ROBERTSONS Black Pepper 6 x 800g |
| Stuffing | ||
| 250.00 | g | Pork, minced |
| 50.00 | g | Nuts, Pistacchio |
| 50.00 | g | Onions |
| 5.00 | g | ROBERTSONS Thyme 6 x 250g |
| 5.00 | g | ROBERTSONS Parsley 6 x 150g |
| 100.00 | g | Bread crumbs |
| 50.00 | g | Red bell peppers |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Prepare duckbreast scored on the skin side. Pan fry, skin side down until golden brown and place in the oven at 180ºC for 5 minutes.
Sauce:
1. Place champagne, strawberry sauce, lime juice and orange juice in a saucepan.
2. Bring to the boil and simmer to reduce by half.
3. Stir in the orange and lime zest at the end.
4. Pour sauce over duck and serve with stuffing.
Stuffing:
1. Combine all ingredients together and mix well.
2. Roll into a sausage shape and bake in the oven at 180ºC until done.
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