World Gourmet Summit 2002

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Thinly Sliced Duck Breast in Honey and Candied Onions and Carrots
Presented by:Patrick Martin

Serves 4
Ingredients:
4	duck breasts
	salt & pepper
	sea salt

120g	honey
1	pinch salt
120ml	balsamic vinegar
90g	dried currants
60g	butter

	Candied Onions & Carrots
3	large onions, sliced
800g	carrots, cut into bâtons
	salt & pepper
2 tbsp	honey

Method

Score the fatty side of the duck breast (magret) and season with salt. Pan fry quickly without the addition of any cooking oil (the fat from the duck will melt and provide enough). Pan fry until coloured. In another frying pan, heat and caramelise the honey for sauce. Deglaze with the balsamic vinegar and cook until syrupy in consistence.

Transfer the duck fillets onto a baking sheet lined with a wire rack. Place in a slow oven, at about 180°c. Brush the skin side of the fillets with the honey/balsamic syrup and leave to dry. Repeat several times taking care not to overcook the fillets.

In another frying pan, melt 2 tablespoons of honey. Add the sliced onions and cook slowly over low heat. Add the carrot bâtons, and continue cooking slowly, adding water if necessary. Soak the dried currants in warm water then add to the vegetables.

Add enough liquid to the remaining honey/balsamic syrup until a sauce consistency. Add the butter.

Assembly

Slice the duck breast, fan out the slices and serve with the vegetables.

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