toodle.

Roast Duck Breast with Goats’ Cheese Curd, Elderflower, Peas and Radishes

Roast duck breasts served with elderflower-infused goat's curd, fresh peas, and radishes for a luxurious English summer dinner.

DuckHigh ProteinSummerGourmetDinner Party
Estimated Nutrition
Calories
710.3
kcal / serving
1420.5 kcal total
Carbs
22.1g
per serving
44.2 g total
Fat
49.3g
per serving
98.6 g total
Protein
41.2g
per serving
82.4 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
100
ml
Duck Sauce
pre-prepared gravy or jus
20
ml
Elderflower Cordial
15
ml
Vinaigrette
Dairy
15
g
Butter
a knob
100
g
Goats' Curd
Liquids
75
ml
White Wine
dry
Meat
2
piece
Duck Breast
skin-on, trimmed and fat slashed
NutsSeeds
1
sprig
Thyme
fresh
1
piece
Bay Leaf
fresh
3
leaf
Mint
fresh, thinly sliced
1
unit
Salt
sea salt, to taste
1
unit
Black Pepper
freshly ground, to taste
Vegetables
150
g
Peas
fresh, halved
5
piece
Radish
halved
1
punnet
Pea Shoots

Method

1
2
3
4
5
6
7
8
9
10