Carb Conscious Archives

Breakfast recipes

Smoked trout-and-ricotta blinis

30 minutes

Dip recipes

Play-play prawn-and-avocado ceviche

Broccoli recipes

Leftover cheese, broccoli leaf and ham phyllo pie

55 minutes

Soup recipes

Caprese tomato water

30 minutes

Crispy duck breasts with creamy kale and pickled fennel

Serves 2

Difficulty Medium

Prep Time 1 hour

Cooking Time 20 minutes

Ingredients

400 g free-range duck breasts, skin scored
1 T butter
2 garlic cloves, crushed
2 rosemary sprigs
100 g Brussels sprouts
100 g baby carrots, washed and peeled
200 g baby potatoes
1 T butter
Sea salt and freshly ground black pepper, to taste

For the sauce:

1 T butter
1 T olive oil
1 onion, finely chopped
2 t thyme, finely chopped
2 garlic cloves, finely chopped
1 beetroot, peeled and grated
1 orange, zested and juiced
1⁄2 cup white wine
1 cup chicken stock

For the creamy kale:

1⁄2 cup chicken stock
1 T butter
2 T coconut cream
50 g kale, shredded
Sea salt and freshly ground black pepper, to taste

For the pickled fennel:

3 T white wine vinegar
2 t sugar
1 lemon, zested and juiced
1 fennel bulb, thinly sliced

Method

Heat a pan over high heat. Sear the duck breasts skin side down and allow the fat to render. Remove from the pan and allow to rest.

To make the sauce, using the same pan, heat the butter and olive oil. Fry the onion until golden. Add the thyme and garlic and cook for 1–2 minutes. Add the beetroot, orange juice and zest and white wine. Allow to reduce by half. Pour in the stock and reduce to a glaze.

Bring a saucepan of salted water to the boil and cook the vegetables until tender. Refresh in cold water. Heat a pan over a high heat and sauté the vegetables in a little butter until golden. Season to taste.

To make the creamy kale, bring the chicken stock to a boil in a saucepan and reduce by a third. Add the butter and coconut cream and bring to the boil. Once the sauce has reduced by half, add the kale and cook for 2 minutes. Season to taste.

To make the pickled fennel, combine all the ingredients in a bowl and stir through the fennel shavings. Allow to pickle for 10 minutes.

To serve, heat the duck breast in a pan of butter, garlic and rosemary and cook to your liking. Rest and slice. Divide the kale between plates and top with the sliced duck breast. Serve with the pan- roasted vegetables and pickled fennel. Pour over the sauce.

Discover more recipes featuring duck here.

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Smoked trout-and-ricotta blinis

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Green asparagus broth

Scrambled eggs three ways

Beef consommé

Play-play prawn-and-avocado ceviche

Leftover cheese, broccoli leaf and ham phyllo pie

Caprese tomato water

Crispy duck breasts with creamy kale and pickled fennel

Crispy duck breasts with creamy kale and pickled fennel

Ingredients

Method