Duck breast with spiced honey

Duck breast with spiced honey, chickpea cream with cumin
  • 1

    Slightly remove the fat from the duck breasts and score the fat with the tip of a knife. Mix the spices with the honey and heat very gently in the microwave to liquefy.

  • 2

    Using a brush, gently brush the duck fillets, skin side only, with the spiced honey.

  • 3

    In a hot, fat-free pan, fry the duck breasts skin side down. Gently melt the fat from the skin, basting regularly with the juices.

  • 4

    Make sure the skin is crispy but not burnt. Cook for 10/12 minutes. Leave the meat to rest.

  • 5

    Meanwhile, blend the hot chickpeas (in a blender or, ideally, in a blender) and add the butter and milk.

  • 6

    Season with the cumin, salt and pepper, then the olive oil. Slice the duck and arrange on a plate with the chickpea purée. Can you think of a better duck?


  • It’s ready!

Words

from the chef

Tip

To hell with reason! This is a marriage of passion.
The Échezeaux Grand Cru, an example of nobility and breed, is a lover of tasty meats. Its power and distinction will become one with this golden duck breast with honey and spices.

The perfect

combination

Oenology

Discover it ECHEZEAUX

But also with Griottes-Chambertin Grand Cru, Bonnes Mares Grand Cru, Musigny Grand Cru and the appellations of the powerful, racy and complex red Burgundy family.

Tasting tip

  • Serves4 people
  • Preparation time40 min

Ingredients

4 small duck breasts
400 g of chickpeas cooked natural
2 tablespoons of acacia honey (ideally)
30 g of semi-salted butter
20 cl of milk
1 teaspoon of coriander
Crushed coriander seeds
½ teaspoon of aniseed
A pinch of cinnamon
A pinch of turmeric
A pinch of cardamom powder
A pinch of crushed black pepper
A pinch of cumin & 2 more for the purée
1 tablespoon of olive oil
Salt and pepper

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