Five-Spice Duck with Carrots
2 lb multi-coloured carrots, trimmed, with some green attached, sliced lengthwise
1 tbsp Longo’s Extra Virgin Olive Oil
3 tbsp Longo’s Pure Liquid Honey
1 tsp Longo’s Ground Cumin
1/4 tsp each salt and pepper
1 tsp each Longo’s Ground Ginger and Longo’s Ground Cinnamon
1 tsp each Longo’s Coriander and anise seeds
1/2 tsp cumin seeds
1/2 tsp each salt and pepper
4 Longo’s Cedar Valley Boneless Duck Breasts
- •Toss carrots gently with oil. Arrange in single layer on foil-lined baking sheet. Whisk together honey, cumin, salt and pepper. Drizzle over carrots. Roast in preheated 450°F oven for about 20 minutes or until tender.
- •Meanwhile, grind ginger, cinnamon, coriander, anise and cumin seeds, and salt and pepper in coffee grinder to a powder. Rub spice mixture all over duck breasts, rubbing some under the skin as well.
- •Place duck breasts in ovenproof or cast iron skillet set over medium heat. Cook, skin side down, spooning off fat as it is rendered, for about 7 minutes or until crisp and golden. Turn duck breasts over, cook for 2 more minutes.
- •Place skillet in oven; roast for about 7 minutes or until just rare. Transfer to cutting board; tent with foil for 10 minutes. Slice thinly crosswise and serve with carrots.
- Protein 31g
- Fibre 3g
- Fat 15g
- Sugar 12g
- Carbs 18g
- Sodium 400mg