Duck Breast with Kumara & Orange Gastrique
A recipe from New Zealand.
🇳🇿 New ZealandduckkumaraorangegastriquehighProteinfancyspecialantiInflammatorypanSearedroasted
Nutrition (per serving)
560Calories
44 gProtein
32 gCarbs
32 gFat
14 gSugar
950 mgSalt
Ingredients
- 4 (200 g each) Duck breasts (skin-on)
- 800 g Kumara (cubed)
- 300 ml Orange juice
- 100 g Sugar
- 50 ml Red wine vinegar
- 200 ml Chicken stock
- 60 g Butter
- few sprigs Fresh thyme
- 3 tbsp Olive oil
Method
- Score duck skin, season. Sear skin-side down in cold pan over medium heat 8–10 min until crisp. Flip, cook 4 min. Rest 10 min.
- Roast kumara cubes at 200°C 20–25 min until golden and tender.
- For gastrique: caramelize sugar until amber. Carefully add vinegar and orange juice, reduce to syrupy consistency. Add stock and thyme, simmer 5 min. Whisk in butter.
- Slice duck, serve with kumara and gastrique – rich, elegant NZ duck with sweet-tart orange sauce.
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