Duck Breast with Sorrel, Spinach, and Honey Aioli

Salads | European cuisine

⏳ Time

40 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, chef at a local American restaurant.

Ingredients

Whole egg - 1 piece
Balsamic Vinegar - 0 fl oz
Honey - 0.4 oz
Khmeli-suneli - 0.1 oz
Paprika - 0.1 oz
Svan Salt - 0.1 oz
Salt - 0.1 oz
Ground Black Pepper - 0 oz
Vegetable Oil - 8 fl oz
Duck Breast - 2 pieces
Spinach - 2.1 oz
Sorrel - 2.1 oz
Carrot - 2.8 oz
Sun-Dried Tomatoes - 0.4 oz

Step by Step guide

Step 1

In a bowl, combine 150 ml of vegetable oil, khmeli-suneli, paprika, Svan salt, and 2 grams each of salt and freshly ground pepper. Add the duck breast to the mixture and let it marinate for 24 hours.

Step 2

Prepare the aioli. Place the egg yolk in a blender bowl, add honey, season with salt and pepper, and whisk together. Add balsamic vinegar and start blending — as soon as the mixture begins to thicken, gradually drizzle in the olive oil while continuing to whisk. Whip the sauce into a thick, sturdy consistency, adjusting seasoning with more salt and pepper if needed.

Step 3

Wipe the duck breasts with a paper towel to remove excess marinade and make several cross cuts in the skin. Place the breasts skin-side down in a dry, cold skillet and set over low heat. As the skillet heats up and the fat begins to render, use a spoon to scoop up the fat and baste the duck on top. Continue this for 15-20 minutes until the breasts are cooked to medium rare. Remove the breasts from the skillet and let them rest for about five minutes, placing them skin-side up on a cutting board and covering with foil. Then slice into strips.

Step 4

Use a vegetable peeler to slice the carrot into ribbons. Chop the sun-dried tomatoes finely.

Step 5

Arrange slices of duck breast on a serving plate. Combine the carrots, sorrel, and spinach, dress with aioli, and place alongside the breast. Lightly spread aioli over the duck slices and sprinkle with chopped tomatoes.