Serves: 4
Difficulty: Medium
This gorgeous duck recipe combines the sweetness of honey with the sharpness of cider vinegar, making it a perfectly balanced dish. Sophisticated enough to serve for a dinner party it’s also a lovely dish for a light lunch or supper.
Ingredients
For the duck
- 8 duck breasts
- 2 tsp olive oil
- 1 tsp Martine rosemary honey
- 1 tsp cider vinegar
- 1 sprig of rosemary
For the carrots
- 1 bunch of coloured carrots
- 2 tsp olive oil
- 2 tsp Martine rosemary honey
- A few cloves of garlic
- Salt, pepper
Directions
1Preheat the oven to 190°C.
2Wash the carrots, trim the leaves. Mix the oil and honey and brush the carrots and garlic cloves. Season with salt, pepper, place on a baking sheet and bake for 25 minutes (check the cooking by sticking a knife into the carrots).
310 min before the carrots are cooked, heat the olive oil in a frying pan with the rosemary sprig. Brown the duck for 3 minutes on each side. Add salt, pepper and honey, cook for 1 min and deglaze with vinegar. Serve the duck with the roasted carrots.
