recipes
Duck breast with chestnuts, spicy chocolate sauce
2021-02-13
Ingredients
- 2 duck breasts
- salt and pepper to season
- Grated zest and juice of an orange
- 1 tsp honey
- Sesame seeds
- Splash red wine
- 100ml chicken stock
- 50g dark chocolate (Icam)
- 1 small red chili, finely chopped
- 1 onion, finely chopped
- 1 small carrot, finely diced
- 100g diced pancetta
- 100g cooked chestnuts
- 1 tbsp. chopped fresh parsley
- 100ml fresh cream (Benna)
- 1 small sweet potato peeled, diced and cooked
Method
Trim the excess fat from duck breasts and season with salt and pepper.
Seal the duck skin side down in a hot dry pan for 2 minutes, flip breasts over and sear for further 2 minutes. Dredge with the honey and orange juice and turn to glaze. Transfer onto a baking tray, sprinkle with the sesame seeds and continue to cook in a pre-heated oven for approximately 8 minutes for medium or to your liking. Meanwhile, deglaze the frying pan with the wine and evaporate, then stir in the chicken stock and reduce again until sauce thickens slightly. Swirl in the chocolate and chopped chili and remove off the heat. Heat another pan and sauté together the onion, carrot and pancetta for 4 minutes to brown. Add in the chestnuts, orange juice, chopped parsley and cream and simmer till thick and glossy. Spoon the chestnut mixture in the center of 2 serving plates with the sweet potato. Slice the duck in halve and rest on top then finish off by drizzling the chocolate sauce around the plate.
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Sider tal-papra bil-qastan ma’ zalza pikkanti taċ-ċikkulata
Ingredients
- 2 isdra tal-papra
- qoxra maħkuka u meraq ta’ larinġa
- kuċċarina għasel
- inbid aħmar
- stokk tat-tiġieġ
- żerriegħa tal-ġulġlien
- ċikkulata skura
- basla mqattgħa fin
- karrotta żgħira mqattgħa fin
- 100g qastan imsajjar
- 100g pancetta mqattgħa f’biċċiet
- patata ħelwa żgħira mqaxxra u mqattgħa
- krema friska
- sagħtar
- tursin
- bżaru aħmar frisk
Method
Neħħi x-xaħam żejjed mis-sider tal-papri u ħawwar bil-melħ u l-bżar. Issiġilla l-ġilda tal-papra min-naħa t’isfel f’taġen niexef u jaħraq għal 2 minuti, aqleb is-sider u sajjar għal 2 minuti oħra. Iksi bl-għasel u l-meraq tal-larinġ u dawwar fi glaze. Ittrasferixxi fuq trej tal-ħami, ferrex biż-żerriegħa tal-ġulġlien u kompli sajjar f’forn imsaħħan minn qabel għal madwar 8 minuti sakemm issir skont il-gosti tiegħek. Sadanittant, ferrex l-inbid fit-taġen tal-qali u ħallih jevapora, imbagħad, ħawwad l-istokk tat-tiġieġ u erġa’ rriduċi sakemm iz-zalza tiħxien ftit. Dawwar fiċ-ċikkulata u l-bżaru mqatta’ u neħħi minn fuq in-nar. Saħħan taġen ieħor u qalli flimkien il-basla, il-karrotta u l-pancetta għal 4 minuti sakemm jismaru. Żid il-qastan, il-meraq tal-larinġ, it-tursin imqatta’ u l-krema u ħalliha ttektek sakemm tiħxien. Poġġi t-taħlita tal-qastan fiċ-ċentru ta’ 2 platti u servi flimkien mal-patata ħelwa. Aqsam il-papra min-nofs u serraħ fuq in-naħa ta’ fuq, imbagħad temm billi tifrex ftit zalza taċ-ċikkulata madwar il-platt.
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