Duck breasts over leeks with spices marmalade
30
30
4
No
Ingredients
- 30 ml (2 tablespoons) of duck fat or vegetable oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of chinese spices mix
- 60 ml (1/4 cup) of raisins or cranberries
- 125 ml (1/2 cup) of orange juice
- 30 ml (2 tablespoons) of white wine vinegar
- 60 ml (1/4 cup) of honey
- Ground salt and pepper up to taste
- 2 duck breasts of about 375 gr (3/4 pound)
Preparation
Side-by-side mode
- In a casserole, melt duck fat at medium heat. Add leeks and cook while stirring a few times for 5 to 6 minutes. Add spices, raisins, orange juice, vinegar, honey, salt and pepper. Cook for about 10 minutes at low heat while stirring frequently.
- Meanwhile, preheat the oven to 180°C (350°F). Criss-cross duck breasts over the fat side without slicing the meat completely. Season with salt and pepper.
- In a large oven-safe non-stick pan, cook the duck breasts on the fat side for 3 minutes at medium-heat. Turn the duck breasts and continue to bake for 15 minutes.
- Remove from oven, cover with aluminium paper and cool down 3 minutes before slicing.
- Slice and serve on a large plate, garnish with warm leeks marmalade.
