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2 Luv-a-Duck Fresh Duck Breasts
2 tbs sugar
¼ cup (60 ml) red wine vinegar
½ tsp of quatre epice (four spice
½ cup (125 ml) chicken stock or veal glaze
Zest of 1 orange, finely grated
¼ cup (60 ml) orange juice
20 g butter, chopped
1 ½ cups haricot beans (soaked overnight then cooked)
1 sprig of thyme
½ bunch of parsley
Pinch of salt and pepper
1 tbs of extra virgin olive oil
1 clove of garlic (finely chopped)
For the sauce:
For the bean salad:
Mix through fresh parsley, thyme and finely chopped garlic and the olive oil.
Serve slices of duck breast over the bean salad with a spoonful of the sauce.