Duck Breast in Sesame – Honey – Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck breasts (barbarian duck) each 180 g, with skin
- 2 sprigs thyme
- 1 sprig rosemary
- 2 shallot (s)
- 1 tablespoon clarified butter
- 115 g butter
- 50 ml poultry stock
- 80 g honey
- 2 tablespoon soy sauce
- 100 g sesame seeds, white
- Chili powder
- salt
- Pepper, whiter
- Chervil for garnish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 130 ° C.
- Wash duck breasts and pat dry. Incise the skin in a diamond shape. Peel and halve shallots.
- Melt clarified butter in a pan. Fry the duck breasts first on the skin side over high heat for about 5 to 7 minutes. Add thyme, rosemary, shallot halves. Season the meat with salt and pepper. Then turn and fry on the other side for 30 seconds. Add 40 g butter, turn the duck breasts once and glaze. Put the duck breasts with the herbs and shallots in a baking dish. Pour the seasoned butter from the pan over it. Cook the duck breasts in the preheated oven on the middle rack for about 15 minutes.
- Bring the poultry stock, honey, 75 g butter, soy sauce and sesame to the boil in a saucepan, stirring constantly, until a thick mixture has formed. Season with salt and chili powder. Then let it cool down. Switch on the grill.
- Brush the skin side of the duck breasts with the sesame and honey mixture. Bake under the grill until the crust is golden brown. Then season with salt and garnish with chervil.
- Broad ribbon noodles go well with it.
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