Honeyed Duck Breasts with Potato Rosti

Honeyed Duck Breasts with Potato Rösti Cooking Time: 01 hrs 00 mins (approx.) Number of Servings: 4 INGREDIENTS For the honey and clove sauce // 4 tbsp clear honey 2 tbsp dark soy sauce 2 tbsp balsamic vinegar 2 tbsp light muscovado sugar 2 tbsp tomato ketchup 1 tsp whole cloves 225ml/8fl oz beef stock salt and freshly ground black pepper For the potato rosti // 2 large floury potatoes 2-3 tbsp clarified butter or duck fat 2-3 tbsp sunflower oil sea salt and freshly ground black pepper For the cabbage and bacon // 1 small head Savoy cabbage 25g/1oz butter 1 onion, finely sliced 4 slices streaky bacon or pancetta, cut into strips 2 tbsp water 4-6 tbsp double cream salt and freshly ground white pepper For the duck breasts // 4 x 275g/10oz duck breasts 1 tbsp cracked black pepper pinch of salt 1 tbsp clear honey 1. For the honey and clove sauce, place the honey in a small non-reactive pan with the soy sauce, vinegar, sugar, ketchup, cloves and stock. 2. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, or until the mixture has thickened enough to coat the back of a wooden spoon. 3. Season to taste with salt and freshly ground black pepper, then pass through a sieve, discarding the cloves, into a clean pan. Set aside until needed. 4. For the rösti, grate the potatoes coarsely into the a clean tea towel. 5. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. 6. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. 7. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. 8. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. 9. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. 10. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat with the duck before serving. 11. For the cabbage, cut the Savoy cabbage into quarters and remove the tough stalk. 12. Finely slice the leaves, wash them and set them aside. Melt the butter in a frying pan until foaming, then add the onions and fry for 4-5 minutes, or until softened. 13. In a separate pan, fry the bacon over a high heat until crisp and golden-brown. Drain on kitchen paper. 14. Add the cabbage and water to the pan with the onions and fry over a high heat for 2-3 minutes, or until tender. 15. Add the crisp bacon and cream, stir to combine and simmer gently until the cream has slightly thickened. 16. Season to taste with salt and freshly ground white pepper, and keep warm until ready to serve. 17. For the duck, preheat the oven to 200C/400F/Gas 6. 18. Score the fat on the duck in a diamond pattern with a sharp knife and rub salt and freshly ground black pepper into the duck fat. 19. Place the duck breasts in a dry large ovenproof frying pan, skin-side down. 20. Gently heat for 3-4 minutes, or until the fat is rendered out and the skin is crisp and golden-brown. 21. Turn the duck breasts over and cook for another minute, then pour away any excess fat. 22. Place into the oven to cook for 8-10 minutes (for medium), or until the duck is cooked to your liking. During the remaining 2-3 minutes of cooking, brush the skin of the duck breasts with honey. 23. Remove from the oven and set aside to rest for 5 minutes. 24. Reheat the rösti in the oven for 5 minutes and reheat the honey and clove sauce, stirring occasionally. 25. Carve the duck breasts into thin slices and arrange on warmed plates with the rösti and Savoy cabbage, then drizzle around the honey and clove sauce to serve.

Fillet of Duck with Honey Sauce

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants. Wikipedia

Braised Duck

Duck that has been simmered in a broth, usually served with vegetables.

Peking Duck with Soy Sauce

Peking Duck is a Chinese dish consisting of strips of roast duck served with shredded vegetables and a sweet sauce. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Wikipedia

Duck Leg Salmi with Bilberries

Salmi is a preparation from classical French cooking. When a roast or sautéed piece of meat is sliced and reheated in sauce, the result is a salmis. Typical salmis preparations involve roasted game birds such as squab or duck. Wikipedia Bilberries are smaller and darker than blueberries, appearing to be almost black with a hint of blue. They are dark inside too, whereas blueberries have a pale green flesh. … Bilberries are more intensely flavoured than blueberries, but they are softer and juicier than blueberries making them difficult to transport. Swedishfood

Duck Liver Terrine

Fat liver production dates as far back as Ancient Rome, when birds were fed figs, and the method was so widely practised that the latin “ficum” is a root word for French “foie” or Italian “fegato” (both meaning “liver”). Until now figs or fig jam are considered good company for fat duck liver. Even though goose fat liver is also popular in some countries (such as Hungary), in France the duck liver prevails and it’s even difficult to find a goose liver, raw or transformed. Fat liver can be prepared in many ways, the most famous two being very simple, quickly fried hot “steaks” and more elaborate and complex “terrine”, usually (though not always) cooked in hot water bath, and served cold and definitely my favourite. The terrine is not difficult to make, but it takes several days, so if one wants to follow the French trend and serve it for Christmas, it should be bought at least four days before being served. – Farm and Forage Kitchen

Duck Confit

Recipie from of Jordan Winery – https://www.jordanwinery.com/culinary/recipes/duck-confit

In the Jordan kitchen, there is always a batch of this confit recipe in some stage of preparation. Whether it is showcased in risotto, terrines, cassoulet, rillettes or simply warmed through and crisped on the bone in a cast iron pan, duck confit makes for a versatile ingredient or main course.


  • 1 Tbsp Sarawak black peppercorns

  • 1 Tbsp coriander

  • 1 star anise

  • 6 duck legs with thighs

  • 3 Tbsp sea salt

  • 1½ Tbsp Demerara sugar

  • 2 bay leaves

  • 5 marjoram sprigs 

  • 10 thyme sprigs 

  • 3 shallots, sliced

  • 3 garlic cloves, crushed

  • 5 cups duck fat

In a large non-reactive bowl, combine toasted spices, sea salt, sugar, herbs, shallots and garlic. Press duck legs into mixture to coat each leg evenly. Tightly cover bowl and marinate in the refrigerator for 24 to 48 hours.

Preheat oven to 200°. In a small saucepan, melt the duck fat. Remove duck legs from the refrigerator and carefully brush marinade from the legs. Arrange the legs in a single, tight layer in an earthenware casserole or heavy lidded 6-quart stock pot. Pour the melted duck fat over the duck legs to cover and place in the oven.

Allow to cook gently until meat is easily pierced and nearly falls away from the bone, approximately 4 to 5 hours. Remove duck from oven, cool and store the duck in the fat. The confit can be stored for a minimum of one week and up to one month, but should be salted a day before you plan to cook it.