Pan fried duck breasts are glazed with an Asian inspired honey soy glaze and served with a vibrant beetroot puree and crunchy stir-fried broccoli.
For the glaze, combine the cumin seed, chilli, soy sauce, half the vinegar and half the honey in a bowl.
Fry the duck skin side down for 7 minutes until golden in colour. Flip the breast and glaze before placing in the oven at 180c for 4 more minutes, reserving a little of the fat from the pan.
Liquidise the beetroot with the remaining honey and vinegar, adding the chicken stock. Pass through a sieve to achieve a sauce-like consistency.
Stir fry the broccoli in the reserved duck fat and sprinkle in the sesame seeds. Remove the duck from the pan and rest for 2 minutes.
Serve the duck breast with the beetroot puree, stir fried broccoli and a few slices of beetroot.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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