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20 December 2015

Christmas recipe: Baked Duck Breast with Fresh Salad

Again a little break in writing... I had a good reason for it: holidays time :) I have to admit that visiting my parents and friends in Ukraine was a full "Turn Off" for me. The feeling of time got lost somewhere between cozy evenings with my family and fun while going out with my friends. We were quite surprised to come back to Hamburg with +15C outside. Back in Ukraine it was freezing already, temperatures between -2C ... +2C. Now back to normal life I can again come back to my lovely blog and full of ideas am ready to color your everyday lives. 

As Christmas mood is all over I find it quite up to date to share a tasty Christmas recipe with you. Because we all want to make it special. Yet, having a bullet proof recipe. Which I guarantee :)

Duck breast is in today's menu for you, my dear. Get ready to rock this Christmas.

(serves 2) 
2 duck breast halves with skin
1 tbsp honey
1 tbsp Balsamic vinegar
salt, pepper
1 cup fresh arugula
1 fresh mushroom
6 cherry tomatoes
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar with honey (I used Mazzetti Bio Condimento - Honey)

Using a sharp knife, score the duck skin with diagonal parallel slashes. The pattern should remind diamond. Just be careful not to pierce through to the flesh. Salt the breast halves from both sides. As pepper burns while frying I add it before serving.
Preheat the oven to 160 C. Heat a non-stick pan. I took one that I can use in the oven afterwards for better convenience. No oil needed as duck fat will melt from heat. Put duck, turning with fat side down and fry until the skin turns crispy, about 5 minutes.
Then turn the duck breasts over and fry for about another 5 minutes. Place the pan into the oven and set the timer to 15 minutes. Mix honey and balsamic vinegar and spread this mixture over the duck skin every 5-7 minutes. Keep an eye on the duck breasts so that they don't burn. It all depends on the size. Normally I use middle-sized duck breasts and they are ready within 15 minutes in the oven.
When you take them out from the oven they should already look very crispy and golden-brown. Pepper them before serving.
For the salad wash arugula, cherry tomatoes and mushrooms. Mix olive oil and white wine vinegar, salt and pepper. Cut mushrooms into thin slices, tomatoes into halves or quarters. Mix well and season with oil-vinegar dressing.

Remember: duck should be served immediately. It has the best taste then. 

Enjoy your meal and have a wonderful Christmas time.

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