← All recipes

Sweet and spicy duck with potato galette and orange vinaigrette

This Sweet and spicy duck with potato galette and orange vinaigrette recipe uses Salt, Olive Oil, Red Wine Vinegar, and Caster Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1/4 tsp
• 1 tsp
• 1 tbsp
• 2 tsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   For the duck, place the salt, coriander seeds, chilli flakes and cardamom pod into a mortar and pestle and pound together.

2. 2

   Stir in the oil to make a paste.

3. 3

   Rub the spice paste all over the duck.

4. 4

   Heat a frying pan and fry the duck breast skin-side down for 8-10 minutes, or until a lot of the fat has been released and the skin is golden-brown and crisp.

5. 5

   Drain off any excess fat into a bowl.

6. 6

   Turn over and fry for a further 3-4 minutes, or until completely cooked through.

7. 7

   Remove from the pan and leave to rest for five minutes in a warm place.

8. 8

   For the potato galette, boil the potatoes in a saucepan of salted water for five minutes, then drain.

9. 9

   Heat the oil in a frying pan and fry the potato slices until golden-brown. Season, to taste, with salt and freshly ground black pepper.

10. 10

    For the vinaigrette, heat the orange zest and juice, vinegar, turmeric and sugar in a small pan and simmer until reduced by half and syrupy.

11. 11

    Remove from the heat and whisk in the olive oil.

12. 12

    To serve, arrange the potato slices on a serving plate, top with the duck and drizzle over the vinaigrette.