Barbarie Duck Breast in the Walnut-Honey Crust – *

(*) Barbarie duck breast in walnut-honey crust on Brussels sprouts puree and glazed chestnuts.

Score the fat skin of the duck breasts in several places with a sharp kitchen knife. Now sear the breasts in a hot frying pan with clarified butter at the beginning on the skin side and season with salt and pepper. Add the vanilla bean, orange peel, garlic as well as the kitchen herbs, turn the duck breasts to the other side and roast them on the second side until crispy. Add the butter and glaze the breasts with it.

Then place the duck breasts with the herbs on a tray lined with aluminum foil and cook in the heated oven at 120 degrees for about twenty minutes (or just cook them leisurely on the stove).

In the meantime, mix well all the ingredients for the walnut-honey crust, place them in a saucepan and boil until a thick syrupy mixture is obtained. Season with chili from a spice grinder and salt and cool.

Remove the pre-cooked duck breasts from the heat and brush the skin side with the cooled walnut-honey mixture.

Now bake the duck breasts under the oven grill until the crust has a nice golden brown color.

Serve with: Brussels sprouts puree and glazed chestnuts.

Brussels sprouts puree: Steam the cleaned Brussels sprouts in hot steam until soft. Sauté the diced shallots in a saucepan with butter, add the softly steamed Brussels sprouts and season with

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