Duck with Narsharab Sauce and Caramelized Carrots
Main Dishes • Author's
Description
Duck with Narsharab Sauce and Caramelized Carrots
Ingredients
- Duck Breast 4 pieces
- Narshehab sauce 2 tablespoons
- Date honey 2 tablespoons
- Olive Oil 4 tablespoons
- Turnips 20 oz
- Toasted Cumin Seeds 2 teaspoons
- Flaky sea salt 2 tablespoons
- Sorrel 1 bunch
Step-by-Step Guide
Step 1
First, prepare the carrots. Then, it will be enough to let them sit in the preheated oven with the duck for 5-10 minutes to warm up.
Step 2
Preheat the oven to 390°F. Grease a large baking sheet or a thick-walled baking dish with oil.
Step 3
Peel the carrots and cut them into small diagonal pieces. If the carrots are very large, cut them in half or into quarters lengthwise. Transfer to a large bowl and add olive oil (2 tablespoons), cumin, and salt.
Step 4
Mix everything well and spread it in a thin, even layer on the prepared baking sheet/dish.
Step 5
Place in the oven and roast until tender and slightly caramelized, stirring once during cooking. Cook for about 35-40 minutes.
Step 6
Remove from the oven and cover the baking dish with foil to keep it warm.
Step 7
Pat the duck breasts dry with a kitchen towel and make cuts in the skin about 1 cm apart. Season with salt and pepper on both sides.
Step 8
Preheat the oven to 390°F.
Step 9
Make the sauce for the duck by mixing narsharab, olive oil (2 tablespoons), and honey.
Step 10
Place the duck breasts skin-side down in a cold skillet and turn the heat to high.
Step 11
Sear for about 4 minutes, flip, and sear for another 4 minutes on the other side.
Step 12
Transfer to a baking dish without the rendered fat, brush the breasts with the sauce using a pastry brush, and bake for about 12 minutes for medium-well or about 15 minutes for well-done (the time may vary significantly depending on the oven and size of the breasts).
Step 13
Remove the duck from the oven and cover with foil for 3-5 minutes to rest.
Step 14
Optionally, brush with the remaining sauce on top before serving.
Step 15
Slice it into pieces about 1 cm wide and serve with caramelized carrots mixed with coarsely chopped sorrel.
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