Wilma’s Kitchen

An absolute favourite of mine. The full flavour of the duck is enhanced by a mixture of honey and fresh thymian. Great with fresh baked bread!

Ingredients (for 2 persons)

• 1 breast fillet of duck, with skin
• 1 tbs vegetable oil
• 1 ts butter
• 2 sprigs of thymian
• 1 tbs honey
• 100 gr mixed lettuce leaves
• 4 big cherry tomatoes
• 1/2 tbs lemon juice
• 1 tbs walnut oil
• 2 tbs fresh basil leaves, torn
• salt & pepper

Preparation

• Pre-heat the oven to 190° C. Season the duck fillet with salt & pepper.
• Heat the oil in a frying pan (suitable for the oven!), place the fillet in the vegetable oil with the skin side down. Bake until the skin is a deep golden brown. Transfer the pan to the oven - with the fillet still lying skin side down - and bake for 7-10 minutes until medium rare.
• Meanwhile, wash the lettuce leaves and the tomatoes. Cut the tomatoes in half. Make a dressing by whisking the lemon juice with the walnut oil and salt & pepper to taste.
• Now take the pan out of the oven and transfer the duck onto a warm plate. Cover with alu foil.
• Drain the excess fat from the frying pan, put it on a medium hot stove, then add the butter. Stir in the honey and the leaves of 1 sprig of thymian as soon as the butter starts to form bubbles. Then add the duck fillet, this time with the skin side up. Leave it to simmer gently for 1 minute. Take the pan off the stove.
• Leave the duck to rest for a few minutes, then cut into slices.
• To serve, arrange the lettuce on two plates, add the dressing, garnish with tomato, then place the duck on top. Sprinkle it with the honey sauce from the pan and garnish the salad with basil leaves.

Share This