Duck breasts over leeks spices marmalade

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Clafoutis aux poireaux et à la tomme
Preparation 30 min.
Baking 30 min.
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 30 ml (2 tablespoons) of duck fat or vegetable oil
  • 1 package of 250 gr (3 cups) of Les cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of chinese spices mix
  • 60 ml (1/4 cup) of raisins or cranberries
  • 125 ml (1/2 cup) of orange juice
  • 30 ml (2 tablespoons) of white wine vinegar
  • 60 ml (1/4 cup) of honey
  • Ground salt and pepper up to taste
  • 2 duck breasts of about 375 gr (3/4 pound)
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Preparation

  • In a casserole, melt duck fat at medium heat. Add leeks and cook while stirring few times for 5 to 6 minutes. Add spices, raisins, orange juice, vinegar, honey, salt and pepper. Cook for about 10 minutes at low heat while stirring frequently.
  • Meawhile, preheat oven at 180*C (350 *F). Criss-cross duck breasts on fat side, without cutting meat. Seson with salt and pepper.
  • In a large oven safe non-stick pan, at medium heat, brown duck breasts on fat sides for 3 minutes. Turn duck breasts and continue to oven bake for 15 minutes.
  • Remove from oven, cover with luminium paper and cool down 3 minutes before slicing.
  • Slice and serve in a large plate, garnish with warm leeks marmalade.

Chef's notes