John Myers
Smoky Lemon Duck
The perfect smoky lemon duck recipe with a picture and simple step-by-step instructions.
- 2 piece Barbarie duck breast
- 5 piece Shallots
- 500 g Small new potatoes
- 4 piece Garlic cloves
- 3 piece Fresh lime
- 700 ml Chicken broth
- 1 tsp Cardamom pods
- 1 tsp Rubbed thyme
- 1 tsp Ground ginger
- 1 tsp Black peppercorns
- 1 tsp Rubbed marjoram
- 1 tsp Ground chiles
- 1 tsp Ground nutmeg
- 1 tsp Rubbed rosemary
- 1 tsp Extra virgin olive oil
- 1 tsp Smoked paprika mild
- Smoked salt
- Rosemary fresh
- Peel the shallots and garlic, roughly cut the shallots lengthways, cut the garlic into thin slices
- Wash and brush potatoes and dry
- Bring the chicken broth to the boil, break open the cardamom pods, coarsely mortar the black pepper. Cut a lime into thin slices
- Heat the olive oil in a pan and fry the garlic, set aside or alternatively put it in the roasting pan.
- Fry the duck breasts with the fat facing down until the fat is browned and about half of it is left out. (approx. 12 minutes)
- Meanwhile preheat the oven to 200 ° C (top and bottom heat)
- Turn the duck breasts and add the shallots and potatoes, fry for another 2 minutes
- Spread the lime slices over the garlic in the roasting pan. Pour hot chicken stock and stir in the spices
- Put the shallots and potatoes in the roaster. Place the duck breasts on top. Continue pouring the chicken stock so that all ingredients are 1/3 to covered (with the exception of the garlic). Add the juice of one lime. Sprinkle the meat generously with the smoked salt and place the fresh rosemary on top.
- Park in the oven for 30 minutes so that the potatoes are done and the shallots are browned.
- Place the duck breast on a plate and let it rest in the switched off oven
- Remove the potatoes and shallots (here quantity as desired) from the sauce and keep them warm on a plate in the oven.
- Strain the remaining contents of the roasting pan through a sieve into a suitable saucepan and season to taste
- Serving and
- Good hunger!
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