Poultry, Duck: Duck in Sesame Mustard Coating on Vegetable Ragout

5 from 7 votes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 167 kcal



  • 1050 g Barbarie duck breast
  • Black pepper from the mill
  • Sea salt from the mill
  • 1 tbsp Rosemary needles
  • 1 tbsp Fresh thyme

Sesame mustard coat

  • 85 g Sesame seeds white
  • 5 g Mustard seeds black
  • 80 g Honey liquid
  • 75 g Butter
  • 50 ml Water
  • 2 tbsp Soy sauce dark

vegetable ragout

  • 250 g Celery bulb
  • 320 g Carrots
  • 150 g Leek
  • 2 tbsp Butter
  • 500 ml Water
  • 2 tbsp Sauce binder light
  • Black pepper from the mill
  • Sea salt from the mill



  • Let the duck breasts thaw, wash and dry ... cut cross-like on the skin side ... sear the skin side in a pan / saucepan for about 15 minutes, turn and sear the meat side for about 5 minutes ... save the fat
  • Preheat the oven to 120 ° C ... Wash the thyme and rosemary, dry and tighten the needles ... Line a baking sheet with baking paper and put the duck breasts on the skin side, season with salt, pepper and herb needles ... in the oven for approx. 30 Cook for 35 minutes
  • Distribute the sesame mustard mixture evenly on the duck breasts ... Granulate the duck breasts under the grill for approx. 5 minutes ... take out of the oven and wrap in aluminum foil and let rest for approx. 5 minutes, cut 5 parts from each breast

Sesame mustard coat

  • Weigh the sesame and mustard seeds and bring to the boil with soy sauce, honey, butter and water in a pan without fat ... Simmer the mixture for about 25-30 minutes, so that a thickened mixture is formed

vegetable ragout

  • Wash and peel the celeriac and cut into large cubes ... Wash and peel the carrots and cut into thin rings ... Wash and finely chop the leek ... Braise a duck fat, deglaze with water and simmer for about 20 minutes 4/5 be reduced -... thicken with sauce thickener, salt and pepper


  • Arrange three pieces of duck breast with two ladles of vegetable ragout on flat plates


Serving: 100gCalories: 167kcalCarbohydrates: 5.3gProtein: 8.2gFat: 12.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Spaghetti Arugula Pan

Mascarpone Cream with Fruits