Duck breasts represent the Rolls Royce of the meat, at least for me. Nutrition wise, lean duck breasts are extremely healthy and rich, therefore, they make a solid base for babies from 1 plus as well. In countries I come from, roasting a duck meat is very festive, usually served during special occasion like Birthdays, Christmas, New Year, etc. Availability of fresh duck breasts is very seasonal, therefore, I always think twice before I use it. This time Valentine's dinner - Romantic Duck Breasts with Colourful Potatoes.
The key is to lay down the meat well in the beautiful marinade. I have to admit that it makes the duck breasts very tender and flavour some. In the Spring Season, you can play with the colours and amend it with some purple veggies or different kinds of potatoes, no limits to imagination. Serve with a glass of full-flavoured red wine. Bon Appetite!
Total Time: 45 minutes + on overnight sit of the marinade
250g of duck breasts with the skin, cleaned and drained
A pinch of Five-spice powder, cinnamon, orange zest (from the orange listed below), black pepper and Kosher salt
The Red Marinade:
1 whole orange
½ cup of full-flavoured red wine
A knob of butter
The Colourful Potatoes as per in my One Healthy Barbecue Meal Recipe:
2 medium sweet potatoes, peeled and diced
3 medium potatoes, peeled and diced
A pinch of sea salt and cayenne pepper
½ teaspoon of turmeric, Provencal Herbs and satureja
A handful of Parmesan Cheese, grated
Serve with favourable vegetables (I used broccoli)
A day ahead
The Duck Breasts
Scarf the duck breasts with a sharp knife, not all the way through.
Then, flavour with Five-spice, cinnamon, orange peel, black pepper and Kosher salt. Rub it all over until perfection.
The Red Marinade
Place the breasts in a small baking tray and baste with the wine.
Next, halve 1 clean orange. A bit of orange zest you use for the rub of meat and the rest squeeze into the wine. Cut the second half in slices. Soak the slices in the marinade.
Cover with a cling foil and refrigerate until the next day.
Preheat the oven to 180 degrees.
The Colourful Potatoes
Place the potato wedges into a small baking tray (I used 35x25 cm). Sprinkle with some olive oil and all the herbs and spices: salt, cayenne pepper, turmeric, Provencal Herbs and satureja.
Mix with your hands and generously cover with the Parmesan Cheese.
Bake in the oven until baked through and crunchy on the top, for about 35 minutes.
Take the duck breasts out of the tray and drain them with some paper towel.
Just before the potatoes seem to be done, place the duck skin-side down in medium non sticking frying pan. Heat up to a medium heat (not the highest as the marinade can burn easily) and roast from each side for about 2 minutes until nicely seared on top.
Next, transfer it into the tray with the red sauce and bake in the oven for about 10-12 minutes. Afterwards, poke it with your finger to try how done it is. Take it out of the tray and let it rest on a working board for a couple of minutes.
Meanwhile, steam the broccoli until it is nicely soft. You can also cook it in a small deep pan filled with salted hot boiling water until soft, for about 10 minutes.
Throw the slices of orange and pour the sauce into the pan on high heat, where you roasted the duck previously. Reduce.
Then, take off the heat and stir in a knob of butter. Mix until you get a smooth texture and taste.
Slice the duck breasts and serve immediately with The Colourful Potatoes and steamed broccoli. Sprinkle with The Red Sauce and enjoy your company.
Get also more inspiration with my other Duck Recipes.
Makes 2 serves.