Home » Recipes » Balsamic-Glazed Duck Breast with Olive and Herb Salsa

Balsamic-Glazed Duck Breast with Olive and Herb Salsa

Indulge in summer sophistication with this vibrant and healthy Willow Creek Balsamic Glazed Duck Breast. The rich, tender duck is perfectly complemented by a tangy olive and herb salsa and a velvety cauliflower purée. This dish is a celebration of fresh flavours and elegant presentation.

Willow Creek Garlic, Chilli and Ginger Infused Balsamic Reduction has no sugar added!

chef-shaun-from-sprig-catering-and-co

Chef Shaun

COOKING TIME

15 min

SKILL LEVEL

Easy

SERVES

4 guests

Recipe

INGREDIENTS

For the Duck Breast

  • 4 duck breasts (skin-on)
  • Salt and freshly ground black pepper

For the Olive and Herb Salsa

  • 1/2 cup mixed Willow Creek olives, finely chopped
  • 2 tbsp capers, rinsed and chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh chives, chopped
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove, finely minced
  • Salt and freshly ground black pepper to taste

For the Cauliflower Purée

  • 1 medium head of cauliflower, cut into florets
  • 1/2 cup heavy cream (or milk for a lighter option)
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper

For the Balsamic Glaze

INSTRUCTIONS

Prepare the Duck Breast

  1. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
  2. Season both sides of the duck breast with salt and pepper.

Cook the Duck Breast

  1. Place a cold, dry skillet over medium heat and lay the duck breasts skin-side down. Allow the fat to render and the skin to crisp, about 6-8 minutes.
  2. Flip the duck breasts and cook the meat side for 2-3 minutes for medium-rare or to your desired doneness.
  3. Remove the duck from the pan to rest, covered loosely with foil.

Make the Willow Creek Balsamic Glaze

  1. In the same skillet, discard excess fat, leaving about 1 tablespoon.
  2. Add Willow Creek Garlic, Chili, and Ginger Infused Balsamic Reduction and honey, scraping up any brown bits. Cook over low heat until slightly thickened, about 2 minutes.
best-balsamic-glazed-duck-breast-with-olive-and-herb-salsa-recipe
best-balsamic-glazed-duck-breast-with-olive-and-herb-salsa-recipe

Prepare the Olive and Herb Salsa

  1. In a bowl, combine chopped olives, capers, parsley, basil, chives, olive oil, lemon juice, and garlic.
  2. Season with salt and pepper to taste and mix well.

Make the Cauliflower Purée

  1. Boil or steam cauliflower florets until tender, about 10-12 minutes.
  2. Drain well and transfer to a blender or food processor.
    Add heavy cream and butter, and blend until smooth.
  3. Season with salt and pepper to taste.

Assemble the Dish

  1. Slice the rested duck breasts thinly and arrange them over a dollop of cauliflower purée.
  2. Spoon the olive and herb salsa over the duck.
  3. Drizzle the Willow Creek balsamic glaze on top and around the plate for presentation.
best-balsamic-glazed-duck-breast-with-olive-and-herb-salsa-recipe
best-balsamic-glazed-duck-breast-with-olive-and-herb-salsa-recipe

Willow Creek Olive Products

Garlic, Chilli and Ginger Infused Balsamic Reduction

R65.00

Reduced Balsamic Vinegar infused with fresh garlic, chillies and ginger. No sugar is added.

WILLOW CREEK OLIVE PRODUCTS

Product Range

Willow Creek Olive Products strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop