Description
Indulge your taste buds with our delectable Five Spice Rubbed Duck Breast paired with scrumptious Duck Fat Roast Potatoes. This savory dish is the perfect blend of flavors that will leave you craving more!
Ingredients
Units
Scale
- 4 Duck Breasts
- Chinese Five Spice to taste
- Salt and pepper to taste
Potatoes
- Duck Fat
- Potatoes (quartered)
Parmesan Polenta
- 5 cups Water
- 1 cup Polenta
- 50g Grated Parmesan
- 50g Butter
- Salt to taste
- 100ml Cream
Blackberry Sauce
- 200g Blackberry Jam
- 100ml Red Wine
Instructions
Duck Breasts
- Score the duck breast, season with salt & pepper then rub generously with Chinese Five Spice.
- Heat a dry cast iron pan.
- Once hot, place the breast skin side down and allow it to cook till crispy.
- Turn over and allow the flesh to cook. I cooked the breast to my liking which was medium (58-60 degrees).
- Remove from pan and set aside to rest.
- Slice & enjoy!!
Potatoes
- Peel, quarter then par-boil the potatoes in salted water.
- Drain, heat up duck fat, place potatoes in, and cook till crispy on all sides.
- Remove from fat and season.
Parmesan Polenta
- Bring water to a boil, add in polenta, and stir until fully cooked.
- Remove from heat and stir in salt, butter, cream, and parmesan.
Blackberry Sauce
- Spoon the jam into a saucepan, heat gently on a low flame, add in the wine, and cook till it thickens.
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 Duck Breast
- Calories: 691
- Sugar: 27.4 g
- Sodium: 921 mg
- Fat: 22.6 g
- Carbohydrates: 92.8 g
- Fiber: 7.9 g
- Protein: 25.9 g
- Cholesterol: 106.4 mg
