Spiced Duck Breasts

    50 minutes

    A Middle Eastern flavoured duck dish served on sweet potatoes. Remember this for your next dinner party!

    Herbie's Spices

    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 4 small or 2 large duck breasts, skin on
    • 4 teaspoons Baharat spice
    • 1 teaspoon smoked paprika - sweet
    • 1 tablespoon olive oil
    • 600g sweet potato
    • 1 tablespoon butter
    • 1 chilli, deseeded and chopped finely
    • 1 teaspoon Herbie's Spices Ground Cumin Seed

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:50min 

    1. Preheat oven 170 degrees C.
    2. Cut diagonal slits in the duck skin and rub the Baharat onto both sides. Refrigerate.
    3. Mix smoked paprika and olive oil in a small glass then allow to settle.
    4. Cook whole sweet potatoes in oven until a skewer inserts smoothly. Carefully peel off skin and put flesh into a pan. Stir in butter, chopped chilli and cumin. Keep warm.
    5. Cook duck over medium heat skin side down first, until fat has rendered, then turn over and cook 6-8 minutes - cover with foil and rest for 5 minutes before slicing.
    6. Put sweet potato on plates and top with sliced duck and drizzle paprika oil around the edge of plate and serve.

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