Roast duck breast, carrot & anise puree, endive, dukkah Recipe

Roast barbary duck breast with a smooth carrot & star anise puree, orange & sherry braised endive and spiced sesame seed & hazelnut seasoning

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • For the meat
  • Duck breast(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Carrot(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Carrot juice : 500 ml
  • Star anise : 2 whole
  • Unsalted butter : 50 g
  • Double cream : 75 cl
  • Endive(s) : 3 whole
  • Unsalted butter : 25 g
  • Rapeseed oil : 5 ml
  • Icing sugar : 10 g
  • Sherry : 50 ml
  • Orange juice : 150 ml
  • For the garnish(es)
  • Whole hazelnut(s) : 75 g
  • Whole almonds : 25 g
  • White sesame seeds : 15 g
  • Sumac spice : 10 g
  • Coriander seeds : 10 g
  • Cumin seed(s) : 10 g
  • Coarse ground black pepper : 3 g
  • Dried thyme : 3 g
  • Maldon salt : 3 g



    Melt the butter in a large saucepan. Peel & finely slice the carrots and add to the pan with a large pinch of salt. Saute for 5 minutes on a high heat until the carrot is starting to brown. Pour in the carrot juice, add the star anise and simmer for 10 minutes until the carrots are cooked and the liquid has reduced slightly. Scoop the carrot and star anise out into a blender and add approximately half of the cooking liquor. Add the double cream and puree until smooth. Taste and adjust the seasoning.


    Wash the endive and halve each one lengthways and dust the cut side with icing sugar. Heat a large frying pan, char the endive on the cut side for 30 seconds then add the butter to the pan. Cook for 1 minute then add the sherry and reduce by half. Add the orange juice, bring to the boil and simmer for 5 minutes turning the endive over in the liquid to glaze it.


    Preheat the oven to 180c. Toast the hazlenuts and almonds in the oven for 10 minutes. Toast the cumin and coriander seeds in a dry frying pan until the aromas are released. Add the nuts to a food processor along with the cumin seeds, coriander seeds, black pepper and thyme. Blend until the texture of breadcrumbs. Pour into a bowl and mix through the sumac, sesame seeds and salt.


    Trim and score the duck breasts, season with salt. Place skin-side down into a cold frying pan and cook on a medium high heat for approximately 5-7 minutes until the fat is rendered and golden brown. Turn the duck breasts over, reduce to a medium heat and cook for 3 minutes. Leave to rest for 5 minutes.

  • 5. TO FINISH

    Put a spoonful of the carrot puree on the plate. Place one half of the endive across the puree and spoon over a little of the cooking juices. Carve the duck breast in half lengthways and place up against the endive. Sprinkle the dukkah on top and serve.

Chef's tip

«The dukkah will keep for 3 months in an airtight container and is great served as a snack with bread and oil so you could triple this part of the recipe to make extra.»

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