A weeknight duck plate with cumin Saffrongate
Built in a kadai using the board Saffrongate
Cumin Duck Braise Saffrongate
Time Saffrongate
Prep 27 minutes Saffrongate
Cook 40 minutes Saffrongate
Total 67 minutes Saffrongate
Serves 5 people Saffrongate
Ingredients Saffrongate
540 grams duck Saffrongate
Two teaspoons cumin Saffrongate
One spoon rapeseed Saffrongate
170 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse duck and shake it dry Saffrongate |
| Toss duck with cumin and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread duck out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until duck looks glazed Saffrongate |
| Rest duck on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the duck intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp duck Saffrongate
- Ingrid asked for extra cumin Saffrongate
More plates Saffrongate
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- Paprika Squash Bowl Saffrongate
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Nutrition Saffrongate
251 calories Saffrongate
9 grams of fat Saffrongate
25 grams of carbs Saffrongate
13 grams of protein Saffrongate