Description
A gourmet recipe for duck served with honey mustard sauce, potato terrine, carrot puree, and long stem broccoli.
Ingredients
Scale
- 2 duck breasts, skin on
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons unsalted butter, melted
- 1 pound carrots, peeled and chopped
- 1/4 cup unsalted butter
- 1 bunch long stem broccoli, trimmed
- Salt, for boiling
- Olive oil, for drizzling
Instructions
- Preheat your oven to 400°F. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
- In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for about 6-8 minutes, or until the skin is crispy and golden brown.
- Flip the duck breasts over and transfer the skillet to the preheated oven. Roast for about 8-10 minutes for medium-rare, or until the internal temperature reaches 135°F. Remove from the oven and let rest for 5 minutes before slicing.
- In a small saucepan over medium heat, combine honey, Dijon mustard, and apple cider vinegar. Whisk together until smooth and heated through. Season with salt and pepper to taste. Keep warm until ready to serve.
- Grease a loaf pan or terrine mold with butter. Layer the thinly sliced potatoes in the pan, seasoning each layer with salt and pepper.
- In a separate bowl, mix the heavy cream and chicken broth. Pour this mixture over the layered potatoes. Drizzle melted butter on top.
- Cover the terrine with aluminum foil and place it in a larger baking dish filled with water (a water bath). Bake in the oven at 350°F for about 1 hour, or until the potatoes are tender. Let cool slightly before unmolding and slicing.
- In a medium saucepan, cover the chopped carrots with water and a pinch of salt. Bring to a boil and cook until the carrots are tender, about 15-20 minutes.
- Drain the carrots and return them to the saucepan. Add the butter and blend with an immersion blender or in a food processor until smooth. If needed, add a little water to reach your desired consistency. Season with salt and pepper to taste.
- Bring a pot of salted water to a boil. Blanch the long stem broccoli for about 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process.
- Once cooled, drain again and drizzle with olive oil before serving.
- To plate, slice the duck breast and arrange it on a plate alongside a slice of potato terrine, a generous dollop of carrot puree, and a few pieces of long stem broccoli. Drizzle the honey mustard sauce over the duck and enjoy this delightful meal!
Notes
- Ensure the duck is rested before slicing for better juiciness.
- Adjust the seasoning of the carrot puree according to taste.
- Use fresh herbs for garnish to enhance presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting, Blanching, Blending
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 15g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Duck, honey mustard sauce, potato terrine, carrot puree, long stem broccoli