Roast Wild Duck Breast with Smoky Aubergine, Red Peppers, Yoghurt and Caramelised Butter | RNZ Recip
Recipe by Dariush Lolaiy as heard on Nine To Noon, Monday 15 April 2013
Keywords
- Radio New Zealand
- RNZ
- Public Radio
- News
- Current Affairs
- Audio
- Podcasts
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Cooking tools:
- Oven
- Cold dry pan with oven safe handle
- Chef's knife
- Cutting board
- Grill
- Aluminum foil
- Saucepan
- Spoon
- Tongs
- Plate
- Mixing bowl
- Measuring spoon
- Fork
- Kitchen timer
Ingredients
- 2 duck breasts, skin on is best
- 1 clove of garlic
- a handful of thyme sprigs
- a knob (tablespoon) of butter
- a squeeze of lemon juice
- a handful of toasted pine nuts
- 50g unsalted butter
- 50 g unsweetened Greek yoghurt
- ¼ teaspoon of smoked paprika
- 2 aubergines
- 2 red peppers
- a handful of fresh coriander leaves
- a handful of fresh Italian parsley leaves
- juice of half a lemon
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