Duck breast with carrot and ginger puree

Duck breast with carrot and ginger puree

Total: 50 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 595 kcal
, Fat: 43 g
, Carbohydrate: 19 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 duck breasts (approx. 300 g each)
1 tbsp peanut oil
1 tbsp maple syrup
½ tbsp five-spice powder (e.g. McCormick)

Carrot and ginger puree

1 tbsp peanut oil
750 g carrots, cut into approx. 2 cm pieces
30 g ginger, coarsely chopped
2 star anise
2 ½ dl coconut milk
1 tsp salt

Duck breasts

½ tsp salt

Chinese cabbage

2 shallots, cut into strips
500 g Chinese cabbage, cut into approx. 4 cm pieces
salt and pepper to taste
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How it's done

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Score the fatty side of the duck breast with a crisscross pattern. Combine the oil, maple syrup and five-spice powder, coat the flesh side of the duck breast with the marinade, cover and marinate in the fridge for approx. 30 mins.

Carrot and ginger puree

Heat the oil in a pan. Add the carrots, ginger and star anise, briefly sauté. Pour in the coconut milk and bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Drain the carrots, retaining the coconut milk. Remove the star anise, puree the carrots with 50 ml of the reserved coconut milk, season with salt, keep warm.

Duck breasts

Salt the duck breasts, place fatty side down in a cold frying pan. Heat the frying pan, fry the duck breasts for approx. 7 mins. until the fatty layer is crispy. Turn the duck breasts and finish cooking for approx. 3 mins, remove, cover and keep warm.

Chinese cabbage

Place the shallots in the same frying pan, sauté for approx. 2 mins. Add the Chinese cabbage and cook for approx. 5 mins. Pour in the remainder of the reserved coconut milk, mix, heat gently, season. Carve the duck breasts, serve with the carrot and ginger puree and the Chinese cabbage.

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