Food Recipes

Duck Breast, Savoury Muffins with Carrot-Orange Marmalade

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 Serves 6 / Preparation: 30 minutes / Cook: 25 minutes + 1 hour

3 x 14 oz 400 g duck breasts

7 oz 200 g poultry sifted carcasses

1 carrot, diced

1 onion, roughly chopped

1 sprig thyme

Salt and ground white pepper

 Scant 3/4 cup 70 g all purpose (plain) flour,sifted

1 tsp 6 g salt 2 tsp 6 g ground white pepper

10 tbsp 150 ml milk

 3 tbsp 50 g butter,melted

2 eggs, beaten

 4 tsp 6 g Sichuan pepper

1 tbsp 15 ml virgin olive oil

 4 tbsp 90 g carrot, orange marmalade

sea salt crystals

6 silicone mini-muffin moulds

 I … Trim the duck breasts, removing excess fat and nerve tissue. Set the trimmings aside; refrigerate the duck breasts.

2 … Brown the duck breast trimmings and poultry carcasses in a saucepan.Add the carrot, onion, and thyme; continue cooking for 1 minute. Add water to cover and cook gently for 1 hour. Strain into a bowl, return the stock to the saucepan and reduce over low heat until slightly syrupy: season to taste with salt and pepper. Set the “jus’aside over a bain-marie (water bath) to keep warm.

3 … Preheat the oven to 365°F,185°C or gas mark 4-5. Prepare the muffins: Combine the sifted flour, salt and pepper in a bowl, stir in the milk and melted butter then, the beaten eggs. The muffin batter should be smooth without any lumps. Fill the moulds two-thirds full and bake for about 16 minutes. The cooked muffins will be moist. 4 … Reduce the oven temperature to 355°F, 180°C or gas mark

  1. Score the skin of the duck breasts and season both sides with salt and about half of the Sichuan pepper. Heat the olive oil medium-high heat in a large frying pan over . Put the duck breasts into the pan, skin side down and cook for several minutes until the skin is golden brown and crisp; turn and colour the other side. Finish cooking for 5 minutes in the oven, Allow the duck to rest before slicing.

5 … Spread the muffins with carrot-orange marmalade. Place one muffin and several slices of duck breast on each plate, sprinkle with the remaining Sichuan pepper and fleur de sel; serve the “jus’ on the side.

Chef’s Tip

If your mini-muffin moulds are really tiny, halve the quantity of muffin ingredients. Carrot-orange marmalade can be found in specialty food stores

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