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Ingredientes
- 2 duck breasts, weighing 12 ounce (350 g)
- 3 Tbsp liquid honey (acacia honey)
- 3 Tbsp aged balsamic vinegar or possibly red wine vinegar
- 1 tsp powdered cinnamon
- 1 tsp powdered cumin
- ½ tsp coriander seeds
- ½ tsp Szechuan pepper
- Salt
Direcciones
- Mix the coriander seeds with the peppercorns in a mortar and crush finely
- Heat the honey in a frying pan on high heat
- Heat for 2-3 min till the honey has lightly caramelized
- Pour in the vinegar and stir well to dissolve the honey
- Add in the cinnamon, cumin, pepper and crushed coriander
- Reduce for 5 min on a low heat till the consistency is thick sufficient to coat the back of a spoon.
- Score the duck breast skin in a criss-cross pattern.
- Sprinkle the duck breasts with salt and rub into the meat well
- Place the duck breasts skin side down in a Dutch oven
- Pour the spiced honey syrup over the duck breasts
- Cook on medium heat in an oven preheated to 450°F (230°C/Gas Mark 8)
- Cook for 10 min
- Turn the duck breasts over and cook for 3 min
- Grill for 1 minute till the outside is nicely caramelized
- Keep hot for 5 min to allow the meat to rest and don't let it soak in the cooking liquid
- Serve the duck breast cut into slices of about 1/5" (4-5 mm) on hot plates.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 57 | 29% |
| Total Fat 6.29g | 8% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 81mg | 3% |
| Potassium 316mg | 9% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.75g | 10% |
| Protein 19.09g | 31% |
