Molasses Glazed Duck Breast Recipe | olivemagazine
Molasses gives a sweetness and beautiful glossy glaze to this French-inspired duck dish, served with roasted celeriac, smoked bacon and cranberries
Ingredients
- 2 tbsp duck fat
- 2 cloves garlic thinly sliced
- 1 celeriac cut into 1cm dice
- 120g smoked bacon lardons
- 4 duck breasts
- 50g molasses
- 100ml port
- 2 juniper berries
- 1 star anise
- 200ml chicken stock
- 150g brussels sprouts separated into leaves
- 80g cranberries (fresh or frozen – defrosted if frozen)
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