Serves: 2 | Preparation Time: 30 min
- 2 duck breasts
- 1 tsp black pepper corns
- 1 tsp cumin seeds
- 1 tsp caraway seeds
- 1 tsp juniper berries (if available)
- sea salt
- 300g carrots, peeled and chopped
- brown sugar
- 1 tbsp butter
- 1 Pinch nutmeg
- 50 ml full cream milk
Preheat the oven to 200. score the skin side in a diamond pattern. Pestle and mortar your cumin, caraway, peppercorns salt and turn out onto a dish.
Press the scored side into the spices. Heat a dry (no oil) non stick frying pan and cook the duck skin side down, over a gentle heat for about 5 minutes or until crisp. Cook the other side for just 3 minutes. Pour off any rendered fat during cooking to prevent burning.
Cook the carrots in simmering salted water until tender. Now sprinkle the duck with brown sugar and place in the oven for 10 minutes remove and rest. Meanwhile puree the carrots adding the nutmeg, butter and milk. Season to taste (for a healthy alternative just add olive oil & nutmeg).
Carve the duck, season well and serve on carrot puree. This goes well with blanched seasoned sugar snap or snow peas.