Honey Glaze Duck Breast with Szechuan Pepper, Carrot, Ginger and Chou Farci
- ⏱ 8 hours 50 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Duck breast glazed with honey and Szechuan pepper, served with carrots, ginger jus, and chard-wrapped duck farci.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Honey Glaze Duck Br...
0/0
COOK 1COOK 2
1Cook garnish carrots
Peel all of the carrots and cook 4 to garnish the...
2Plate and serve
3Finish ginger jus
+ 17 more steps in the app
Honey Glaze Duck Br...
0/0
COOK 2COOK 1
1Cook garnish carrots
2Plate and serve
3Finish ginger jus
+ 17 more steps in the app
Ingredients
- 2 duck breasts
- 8 carrots
- 200 g chard leaves
- 200 g butter
- honey, to taste
- salt and pepper, to taste
- 100 g Szechuan pepper
- 50 g cumin seeds
- 50 g coriander seeds
- pickling liquid, to taste
- 2 duck legs
- 50 duck fat
- 100 g ginger
- 300 ml chicken jus
- 1 lime (juiced)
The full plan
Split between two cooks — each step says who's on it.
1. Cook garnish carrots COOK 2
- Peel all of the carrots and cook 4 to garnish the plate as you wish
2. Cook the duck legs COOK 1
- In a cooking vessel, cook the duck legs in duck fat at 90°C for 8 hours
3. Mise en place COOK 1
- Prep 1 lime: juice
4. Blend the spices COOK 2
- In a blender, blend the Szechuan pepper, cumin seeds, and coriander seeds together to form a crumb
5. Blanch the chard COOK 1
- Blanch the chard to garnish the plate and wrap the farci
6. Season the jus COOK 2
- In a saucepan, season the chicken jus, bought from a shop, with fresh ginger and lime juice until the required taste
🤝 Cook 1 hands over the lime.
7. Reduce the jus COOK 2
- In the saucepan, reduce the ginger jus until the required consistency
8. Pickle the carrot COOK 1
- Slice 1 carrot very thinly and place it in hot pickling liquid to pickle for 30 minutes
9. Puree the carrots COOK 2
- Chop the other 3 carrots and cook until soft
10. Prepare the farci COOK 1
- Pick all the meat from the cooked duck legs and season with ginger, salt, and pepper
11. Cook the duck breast COOK 2
- In a pan, cook the duck breasts fat side down for 8 minutes
- Turn them over for 10 seconds and take them out of the pan
12. Wrap the farci COOK 1
- Roll 20g balls and wrap each with a blanched chard leaf
🤝 Cook 2 hands the dish over to Cook 1.
13. Glaze the duck COOK 2
- Place the duck breasts on a tray and glaze the fat with honey
- Sprinkle the spice mix on top with some salt and pepper
14. Bake and rest COOK 2
- Bake the duck breasts for 5 minutes, take them out, and rest
15. Blend the puree COOK 2
- In a blender, puree the cooked carrots until smooth and season
16. Plate and serve BOTH
- Slice each duck breast into 4 slices
- Place 2 slices in the middle of each plate and lay the cooked carrot to the side of the breast
- Garnish the plate with chard leaves
- Add carrot puree to the plates and slices of pickled carrots
17. Finish ginger jus BOTH
- Finish with the ginger jus and some carrot tops
- Place the Chou Farci in a side dish and glaze with some jus and a pinch of the spice mix
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