Duck breast with sesame hokkaido

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1/2 Hokkaido (approx. 600 g each)
  • 4 TABLESPOONS Sesame Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Sesame seeds
  • 3 Duck breast fillets (approx. 750 g)
  • 1 collar flat leaf parsley
  • 200 g Feta
  • 7-10 Tbsp Cayenne pepper

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the pumpkin, remove seeds, cut into slices and mix with the sesame oil on a baking tray. Season with salt and sprinkle with sesame seeds. Bake in a hot oven for about 30 minutes.

  2. 2

    Wash duck breast fillets and dab dry. Cut the white skin into dense longitudinal stripes without damaging the meat. Season the fillets with salt and pepper and place them in a pan with the skin side down. Switch the stove to medium heat. First fry the skin side for about 8 minutes until crispy, then fry the meat side for 2-3 minutes. Season with salt and pepper. Place the fillets on the baking tray and cook in the oven for 5-8 minutes.

  3. 3

    Take the fillets out of the oven, cover them and let them rest for about 5 minutes. Wash parsley, shake dry and chop the leaves finely. Crumble the feta. Cut fillets into thin slices. Arrange on a plate with baked pumpkin. Sprinkle parsley, feta and some cayenne pepper on top. Serve with couscous salad.

Nutrition Facts

KCAL
590 kcal
CARBS
1 g
FATS
1 g
PROTEINS
1 g