EQ8 Orange & PassionFruit Duck
This recipe is a delicious combination of flavors and textures, featuring succulent duck breasts marinated in a fragrant blend of spices and citrus zest. The tender duck is served alongside creamy yam puree, a vibrant watercress and mango salad, and a sweet and tangy orange and redcurrant sauce. To add a final touch of crunch, the dish is topped with crispy lotus root slices seasoned with a sprinkle of salt and cinnamon. Enjoy the harmony of these elements coming together to create a truly special meal.
— Constant Cookbook
Ingredients
- Duck Breast ingredients
- 2 duck breasts
- 2 tsp fresh chopped coriander
- 1 tsp coriander seeds
- 1 tsp cracked black pepper
- 1 garlic clove, crushed
- 1 tsp orange zest
- 1 tsp root ginger, finely chopped
- ½ chilli finely sliced
- ½ can EQ8 Orange & Passion Fruit
- Yam puree ingredients
- 2 yams
- 1 small potato
- 6 oz butter
- Salad ingredients
- 1 bunch of watercress
- ½ a mango
- 100g roasted cashews
- Sauce ingredients
- 1 can EQ8 Orange & Passion Fruit
- 1 tbsp redcurrant jelly
- 400ml chicken stock
- Lotus root crisp ingredients
- Lotus root
- Sprinkle of salt and cinnamon
Instructions
- Method for the duck breasts.
- Marinate the duck breasts with all the duck breast ingredients overnight.
- When ready to cook, remove the duck breasts from the marinade and brush off the excess seeds etc so as not to burn.
- Seal in a hot pan skin side down for 2 mins until golden brown. Turn over and seal on flesh side for a further minute.
- Turn back onto skin side and cook in oven at 200C for 10 mins.
- Remove from oven and allow to rest before slicing.
- Method yam puree.
- Peel the yams and potato and chop into small cubes and boil in lightly salted water for 8-10mins until soft.
- Drain water and mash with butter and season.
- Method salad ingredients.
- Cut the mango into small dices and mix with the washed watercress and toasted cashews.
- Method sauce.
- Heat the EQ8 with the redcurrant jelly and reduce by half.
- Add stock and reduce again until the sauce coats the back of a spoon.
- Lotus Root Crisp Method.
- Peel the lotus root and slice about 1mm thick on a mandolin.
- Deep fry in hot oil for 1 min until lightly golden brown.
- Remove from oil and drain on kitchen paper.
- Sprinkle with salt and cinnamon.
Yield
Serves 2
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