Leeks

Duck breasts over leeks with spices marmalade

Name: Duck breasts over leeks with spices marmalade
Prep time: 1 h
Cook time: 30 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 30 ml (2 tablespoons) of duck fat or vegetable oil; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 15 ml (1 tablespoon) of chinese spices mix; 60 ml (1/4 cup) of raisins or cranberries; 125 ml (1/2 cup) of orange juice; 30 ml (2 tablespoons) of white wine vinegar; 60 ml (1/4 cup) of honey; Ground salt and pepper up to taste; 2 duck breasts of about 375 gr (3/4 pound)

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Author: Les Cultures de chez nous

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Preparation 30

Baking 30

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

30 ml (2 tablespoons) of duck fat or vegetable oil
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
15 ml (1 tablespoon) of chinese spices mix
60 ml (1/4 cup) of raisins or cranberries
125 ml (1/2 cup) of orange juice
30 ml (2 tablespoons) of white wine vinegar
60 ml (1/4 cup) of honey
Ground salt and pepper up to taste
2 duck breasts of about 375 gr (3/4 pound)

Preparation

Side-by-side mode

In a casserole, melt duck fat at medium heat. Add leeks and cook while stirring a few times for 5 to 6 minutes. Add spices, raisins, orange juice, vinegar, honey, salt and pepper. Cook for about 10 minutes at low heat while stirring frequently.
Meanwhile, preheat the oven to 180°C (350°F). Criss-cross duck breasts over the fat side without slicing the meat completely. Season with salt and pepper.
In a large oven-safe non-stick pan, cook the duck breasts on the fat side for 3 minutes at medium-heat. Turn the duck breasts and continue to bake for 15 minutes.
Remove from oven, cover with aluminium paper and cool down 3 minutes before slicing.
Slice and serve on a large plate, garnish with warm leeks marmalade.