Duck Breast with Honey & Caraway Recipe · Gressingham
A beetroot and grapefruit salad served up alongside a honey and caraway flavoured duck breast from Bruno Lambert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 2 200g duck breasts
- Salt and pepper
- ½ tbsp caraway seeds
- Honey
- 150g baby beetroot
- 75ml brown chicken jus
- 1 ½ tbsp honey
- 1½ tbsp tarragon vinegar
- 1 pink grapefruits segmented
- ½ handful of young flat parsley picked
- ½ red onion sliced finely
- ½ cloves of chopped garlic
- 1 ½ tbsp balsamic vinegar
- 1 ½ tbsp olive oil
- 1 ½ tbsp walnut oil
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