Duck breast with vinegar caramel dressing
Australian Gourmet Traveller main course recipe for duck breast with vinegar caramel dressing
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Cooking tools:
- Food processor
- Non-reactive container
- Oven
- Roasting pan
- Saucepan
- Skillet
- Warm plate
- Absorbent paper
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Tongs
- Serving platter
- Whisk
- Refrigerator
- Kitchen scale
- Mixing bowl
Ingredients
- Duck breast
- 1 cup flat-leaf parsley leaves (loosely packed)
- 30 gm sea salt (¼ cup)
- 4 duck breasts (about 250gm each)
- Roast carrots
- 2 tbsp duck fat
- 1.2 kg carrots, peeled and quartered lengthways (about 8)
- To serve: chervil sprigs
- Vinegar caramel dressing
- 2 tbsp caster sugar
- 60 ml red wine vinegar
- 40 ml walnut oil
- 50 gm walnut halves, coarsely chopped and roasted
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