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Honey-Roasted Duck Breast

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(Recipe ID: 532)

Serves 4

Preparation time: 30 minutes; Cook time: 30 minutes

Source: Vito De Carolis

Fantastic combination of duck, honey, sherry vinegar and hazelnuts.


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  • 4 Duck breasts with the skin on
  • 1/2 tablespoon Aromatic seasoning and Meat Rub-Ferrai dal 1905 *
  • 2 tablespoons Acacia honey *
  • 2 tablespoons White wine vinegar *
  • 1/2 pound Fresh green beans
  • 1/4 cup Toasted hazelnuts
  • 1/3 cup Hazelnut oil

    Perles de Gascogne – suggested

  • 1 cup Extra Virgin Olive Oil *
  • 1/3 cup Sherry vinegar
  • Fine sea salt and black peppercorn; freshly ground to taste *


  1. Score the skin of the duck breasts in a criss-cross pattern with a very sharp knife.
  2. Season the duck breast generously with the Aromatic Seasoning and rub into the skin thoroughly.
  3. Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat.
  4. This may take 8-10 minutes, depending on the thickness of the fat.
  5. Now turn up the heat, and fry until the skin is crisp.
  6. Turn the duck breasts over and cook the other side for another 3-4 minutes.
  7. Just before the duck is ready, combine chestnut honey and honey vinegar and drizzle it over.
  8. Toss and turn the duck in the honey mixture and cook until the liquid has reduced to a syrupy glaze.
  9. Transfer duck to a warm plate and leave to rest for 5-10 minutes.
  10. Get a pan of boiling water for the beans with a large pinch of salt.
  11. Add the beans to the water and cook for no more than one minute.
  12. Meanwhile, crush the hazelnuts lightly with a pestle and mortar.
  13. Drain the beans thoroughly and pat dry with kitchen paper.
  14. Whisk the oils and sherry vinegar together with some seasoning.
  15. Toss the beans in the vinaigrette to taste.
  16. To serve:  Place the bean salad off center on warm plates.
  17. Slice the duck breast lengthways and place on top.
  18. Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette. 
  19. Sprinkle with crushed hazelnuts

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