Duck breast for Easter dinner is a perfect main course! A special occasion delicacy and thanks to its versatility and flavor, it is considered a perfect complement to sauces and interesting flavors.
For this recipe, we will bake the duck breast, sear it and glaze it with a sauce made with our Blackberry Bourbon Vanilla Jam.
Prep Time: 10 Minutes Cooking time: 20 Minutes
The ingredients needed for 4 servings are:
• 4 Duck Breasts
• 2 Tbsp + 2 Tbsp Blackberry Bourbon Vanilla Jam
• 3 tsp Olive Oil
• 4 Baby Carrots
• 2 tsp Honey
• 1 Rosemary Sprig
• 1 Tbsp Heavy Cream
• 1 tsp Raspberry Vinegar
• 1⁄2 Garlic Clove Minced
To prepare this delicious recipe, these are the steps to follow:
1. Preheat oven to 355°F.
2. Use a knife to score the fatty surface of the duck breast, then place it in an oven safe dish skin side down and pour 1 tsp on olive oil on it. Rub it well.
3. Cook it for 15 - 18 minutes.
In the meantime, we can prepare the sauce:
1. Add 2 tbsp of Blackberry Bourbon Vanilla Jam in a small pot, place over low heat and add 1 tbsp of water.
2. Once it starts to heat up, add the heavy cream to it.
3. Allow the sauce to cook for 1 minute, and then add the raspberry vinegar. This will give a nice acidic touch that will balance the sweetness of the Jam.
4. Peel the carrots, but don’t remove the green top.
5. Blanch in boiling salted water for 3 minutes, then cool the carrots down in cold water and set them aside for later.
Once the duck breast is ready, we can now sear it:
1. Pour the remaining olive oil in a skillet, put over high heat and add the garlic clove to it and the rosemary.
2. Dry the duck breasts by patting it with a paper towel.
3. Mix the remaining two Tbsp of Jam with the honey and brush the skin of the duck with it.
4. At this point, we can place the duck breasts in the skillet with the skin side down.
5. Allow the skin to become crispy and caramelized, then add the carrots to the pan.
6. Sauté them for one minute, and then season both the carrots and the duck breasts with a pinch of salt and pepper.
Serve these duck breasts whole as a portion, and make sure to warm the sauce up before serving. Garnish with the sauteed carrots and/or a vegetable of your choice.
