Ingredients
- 3 duck breasts
- 3 tablespoons runny honey
- 3 tablespoons red wine vinegar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon ground cumin
- 1 teaspoon vanilla extract
- salt & pepper
This recipe is a spiced up take on roasted duck breasts, with an unexpected combination of sweetness of the vanilla and honey complemented by the smokiness of the cumin and coriander.
Preparation for the recipe
Preheat the oven to 230°C.
Heat the runny honey in a small saucepan until caramelized.
Pour in the wine vinegar to dilute and reduce over low heat until a thick syrup forms.
Stir in the spices, coriander seeds, ground cumin and vanilla extract, then remove from the heat.
Score the duck breasts skin-side, making sure not to reach the meat. Season both sides with salt and pepper.
Place them in a baking dish, skin-side down, and bake for 10 minutes.
Turn them over and bake for another 3 minutes. Pour the spice mixture over the skin and caramelize for 1 minute under the grill, or until the skin is nice and crispy.
Leave the meat to rest for 10 minutes and then slice the duck breasts. Serve with sake potatoes or a green salad.
