Photo: Gabriel Gurrola
Natalie Coleman's pan-roasted duck breast recipe
22 ingredients
25 min + 1 hr
4 people
openrecipes
MasterChef Natalie's duck breast comes with mini fondant potatoes, carrot, cumin purée and a red Port jus.
Estimated Nutrition (whole recipe, rough)
982
Calories
57g
Protein
58g
Fat
59g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Redcurrant | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
| Amaranth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 carrots, cut into 2cm pieces
- 4 olive oil
- tbsp pinch of ground cumin
- 1 large duck breasts
- 4 garlic cloves (unpeeled), crushed
- 4 sprigs of thyme
- 4 even-sized large Desiree potatoes
- 4 large knob of unsalted butter
- 1 olive oil
- 1 sprig of thyme
- tbsp large garlic clove, crushed
- 1 chicken stock (or duck stock if you have it)
- 1 port
- 250 redcurrant jelly
- ml shallots, roughly chopped
- 100 sprigs of thyme
- ml garlic cloves, crushed
- 3 chicken stock
- tbsp unsalted butter, cut into small pieces
- 2 salt and pepper to taste
- 2 growing pea shoots
- 2 micro red amaranth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes