Duck breast with spiced jus
Succulent roasted duck breast is accompanied by an aromatic spiced jus, while the velvety chickpea cream provides a delicate, nutty note. Fruity orange and fragrant spices add accents – a balanced dish with an oriental flair.
Ingredients · Servings 4
- 1 clove of garlic, peeled and chopped
- 500g cooked chickpeas
- 2 EL Tahin (Sesampaste)
- 6 tablespoons olive oil
- Salt
- 4 oranges
- Plucked leaves from 4-5 coriander stems
- 4 duck breasts with skin, weighing 180-400 g each
- 1 tbsp clarified butter
- 2-3 sprigs of thyme
- 1-2 sprigs of rosemary
- 2 cinnamon sticks
- 2-3 star anise
- 3-4 crushed cardamom pods
- 1 small red chili pepper, halved lengthwise
- 200 ml Entenfond
- 1-2 teaspoons of cornstarch mixed with cold water
- 50 g cold butter
- Cayenne pepper
- Juice of 1/2 lemon
- black pepper
Method · 45 min
- Place two-thirds of the chickpeas in a tall container along with tahini, 3-4 tablespoons of olive oil, and garlic, and purée very finely with an immersion blender. Season the purée to taste with salt, cayenne pepper, and a little lemon juice.
- Squeeze the juice from 2 oranges. Peel 2 oranges and slice them. Halve the slices again and mix with the remaining third of the oranges, chickpeas, 2-3 tablespoons of olive oil, and coriander leaves.
- Preheat the oven to 150 degrees Celsius. Rinse the duck breasts and pat them dry. Score the skin in a crisscross pattern and season with salt and pepper. Then sear them in hot clarified butter along with the herbs until golden brown.
- Place the breasts from the pan onto a baking tray and cook in a hot oven for about 15 minutes until pink.
- Deglaze the pan with the orange juice, add the spices and duck stock, and reduce to about 125 ml. Then thicken the sauce slightly with a little cornstarch, whisking in the butter piece by piece. Season the sauce generously with salt.
- Remove the duck breasts from the oven and let them rest for a while, then slice them.
- Spoon the chickpea puree onto a plate, then arrange the orange and chickpea salad and the duck breast on top. Drizzle with sauce.
For 4 people
garlic clove, peeled and chopped
- 500 g
Oranges
clarified butter
Thyme sprigs
Rosemary sprigs
cinnamon sticks
Star anise
- 200 ml
1-2 TL
- 50 g