Grilled duck breast with carrot, mint, almonds and hot spices
2 duck breast
3 sprigs of thyme
2 tbsp. olive oil
30 g almonds
4-5 sprigs of mint
Salt and freshly ground pepper
Take the skin of the duck breasts
Cut the duck breast into 4-5 pieces lengthwise and put them into a bowl with a little olive oil, chopped thyme, salt and pepper.
Peel the carrot and cut into very thin slices, use a mandolin or a peeler.
Put carrot slices into a bowl of cold water so they get crispy.
Grill duck breast pieces on a very hot grill pan, for 2 min. On each side, so they get nice color and grill stripes on the outside and nicely pink and juicy in the middle.
Take the pieces of the grill pan and let them rest for a few minutes. Before serving.
Server on a plate or platter with carrot puree, carrot slices, chopped almonds and picked mint, eventually sprikle with spice syrup and serve.
Serve with good bread and a small salad.
Syrup with hot spices
3 tbsp. honey
1 dl apple vinegar
1 tsp. Fennel seeds
1 star anise
Crush spices in a grinder, and put them in a saucepan along with the honey and vinegar.
Bring to a boil and cook until reduced half and it starts to get syrup consistency.
Remove from the heat and let the syrup cool.
4 large carrots
4-5 tbsp. olive oil
grated zest and juice of 1 organic lemon
1 tbsp. acacia honey.
sea salt and freshly ground pepper
Peel the carrots, cut into small pieces, and cook until tender in water for about 20 minutes.
Drain the carrots and put them in a food processor or blender, add oil, lemon zest and juice, honey, salt and pepper, and mix it all into a fine puree. As the sweetness of carrots changes seasonally, it is important to season the puree, when it’s finished – maybe it should have more lemon or honey. There must be a very good balance between acidity and sweetness.