toodle.

Roasted Five-Spice Breast of Duck with Sauce Bigarade and Cavolo Nero

Duck breast roasted with toasted spices, served with a caramelized citrus sauce and sautéed cavolo nero.

DuckMain CourseChristmasCitrusFine Dining
Estimated Nutrition
Calories
710.2
kcal / serving
1420.4 kcal total
Carbs
19.2g
per serving
38.4 g total
Fat
55.4g
per serving
110.8 g total
Protein
34.1g
per serving
68.2 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
1
tbsp
Sherry Vinegar
Or balsamic vinegar
Dairy
25
g
Unsalted Butter
Cut into small pieces for sauce
50
g
Unsalted Butter
For the cavolo nero
Fruits
3
piece
Oranges
Zest of 2 and juice of 3
1
piece
Lemon
Zest and juice
Liquids
300
ml
Chicken Stock
Meat
2
piece
Duck Breasts
Trimmed and skin scored
NutsSeeds
2
piece
Star Anise
Whole
1
stick
Cinnamon
Whole stick
4
piece
Cloves
Whole
2.5
ml
Cumin Seeds
Approximately ½ tsp
2.5
ml
Coriander Seeds
Approximately ½ tsp
Vegetables
1
head
Cavolo Nero
Roughly chopped

Method

1
2
3
4
5
6
7
8
9
10