Main Meals

Crispy duck breasts with creamy kale and pickled fennel

1 hour
20 minutes
Wine/Spirit Pairing
Woolworths DMZ Pinot Noir

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  • 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

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.

Thozamile Mgumane

Recipe by: Thozamile Mgumane

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