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Duck breast with Old Amsterdam

Duck breast with Old Amsterdam

Ingredients

  • 4 duck breasts weighing 1/2 lb each
  • ¼ teaspoon ginger powder
  • ½ teaspoon paprika powder
  • 1 tablespoon butter
  • 1/2 cup red wine
  • 1/2 cup chicken stock
  • 2 eggs & 4 tablespoons of mixed herbs (parsley, oregano, chives, basil)
  • 6 oz. Of Old Amsterdam cheese & 2 tablespoons of ground almonds
  • 2 teaspoons medium strength mustard
  • 1 tablespoon brandy
  • 2 cups precooked couscous
  • 2 sweet peppers, one red and one green
  • 2 red onions
  • 2 small zucchinis
  • 3 tablespoons sunflower oil
  • 1 cup vegetable stock
  • 1/3 cup soaked raisins
  • ¼ teaspoons curry powder
  • 6 oz. Roasted almond shavings
  • 2 tablespoons mixed minced herbs
  • 1 tablespoon walnut oil
  • Salt & Freshly ground black pepper

Preparation

Wash the duck breasts and pat dry. Remove the skin, cut into fairly large pieces, fry in a hot pan and remove from the pan. Season the duck breast, then fry the meat on both sides for around 3 minutes in the fat that remains in the pan. Place the meat in an oven dish greased with butter. Add red wine and stock to the pan juices and then pour this around the duck breast. Beat the egg yolk and stir in herbs, finely grated Old Amsterdam, almonds and mustard. Carefully spoon in the stiffly beaten egg white and add pepper and salt to taste. Spread this mixture over the duck breasts and cook for around 15 minutes in a preheated oven at 175°C. Turn off the oven and leave the meat to rest for around 10 minutes. Bring the cooking juices to the boil in a pan, add brandy and herbs for a powerful flavour, and leave to thicken slightly if necessary. Pour 400 ml boiling water over the couscous and leave to stand until the water has been absorbed. Fry the washed and chopped vegetables in a pan in hot oil. Add the stock and stir in the couscous and raisins. Heat everything thoroughly and season to taste with salt, pepper and curry powder. Stir in the shaved almonds and herbs and add a dash of walnut oil for the finishing touch. Serve the vegetables with the sliced duck breast and the sauce.