Gourmet Duck Breasts With Carrot And Ginger Mash



(Serves 2 people)

For the mash

  • 500g carrot
  •  20g butter
  • 1 teaspoon grated fresh ginger
  • 1 chicken or vegetable stock
  •  2 tablespoons chopped fresh coriander

For the duck

  • 2 duck breasts
  • 1 tbsp of crushed peppercorns

For the red wine sauce

  • 3 tbsp of red wine such as Beaujolais
  • 2 chopped shallots
  • balsamic vinegar
  •  a handful of crushed black peppercorn
If you are looking to entertain and impress your guests , this French meal is the perfect recipe.
Full of flavour & low in calories, this carrot puree with ginger make a great low carb substitute for mashed potatoes and have amazing anti-inflammatory benefits.
Plus, this duck breast will give the final French touch and a great source of protein to this very gourmet meal. So, here’s how to cook it:

1. Combine Beaujolais, chopped shallots and balsamic vinegar in medium saucepan.

2. Season the duck all over with peppercorn into the skin side. Put the duck, in a cold separate frying pan for 12-15 minutes until the skin is crispy and brown. Then flip the breasts over and cook on the flesh side for 5 mins more. Divide duck breast slices and drizzle with the red wine sauce.

3. In the meantime, chop the carrots into even sizes then boil them in the water for about 15-20 minutes. Add in the butter, chicken stock, salt, pepper and coriander. Mash the carrots using a blender or hand masher until all the lumps are gone. Cook on low heat for about 2 minutes and enjoy!!

  1. This sounds like a gorgeous meal for those who enjoy duck. I love the sound of the ginger and carrot mash!

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