Cumin Duck with Peas and Roasted Baby Beetroots and Shallots

Pan-seared cumin duck breasts served with smooth pea purée, roasted baby vegetables, and a rich Madeira gravy.

Dinner Duck High Protein Gourmet

Estimated Nutrition

Calories

960.1

kcal / serving

3840.4 kcal total

Carbs

20.7g

per serving

82.6 g total

Fat

80.6g

per serving

322.5 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Butter

unsalted, for vegetables

Butter

unsalted, for peas

100

Double Cream

Liquids

tbsp

Madeira

200

Beef Stock

Meat

piece

Duck Breast

NutsSeeds

tbsp

Cumin

ground

handful

Parsley

flatleaf

clove

Garlic

chopped

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

for gravy

Vegetables

bunch

Beetroot

baby, boiled in skins until tender

250

Shallot

baby, boiled in skins until tender

200

Peas

frozen

200

Peas In Pod

piece

Shallot

chopped

handful

Pea Shoots

for garnish

Method

Preheat the oven to 200°C.

Sprinkle ground cumin over duck breasts and sear skin-side down in a low-heat frying pan until the fat melts and skin crisps.

Drain excess fat, add butter, turn duck over, and roast in the oven for 6-8 minutes before resting.

Peel and quarter boiled beetroots and shallots, then fry in oil for 3 minutes and finish in the oven for 3 minutes.

Melt butter in a pan, add frozen peas, parsley, 50ml water, and cream, then blend into a smooth purée.

Boil the pea pods in salted water for 2 minutes.

Sauté chopped shallots and garlic in the duck pan, deglaze with Madeira, reduce, add stock, and reduce again.

Sieve the gravy and serve carved duck with the vegetables, purée, and garnish with pea shoots.