Honey roast duck with carrots with basil oil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duck leg; bone trimmed | |
| 5 | tablespoons | Honey |
| 6 | tablespoons | Olive oil |
| 3 | smalls | Carrots; cut into chunks |
| 1 | teaspoon | Coriander seeds; crushed |
| Rosemary sprig | ||
| 100 | millilitres | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Handful basil leaves | |
| 4 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
FOR THE BASIL OIL
Preheat oven to 220c/425f.
1 Melt 3 tbsp honey, then using a hand blender, whiz with 4 tbsp olive oil.
Pour over the duck and transfer to the oven for 15-20 minutes.
2 Fry the carrots in 2 tbsp olive oil and 2 tbsp honey along with the coriander seeds. Season and transfer to the oven with the rosemary for about 15-20 minutes until tender.
3 Pour the balsamic vinegar in a pan and reduce over a fairly high heat until thick and syrupy. For the Basil Oil: Whiz the ingredients in a blender.
Converted by MC_Buster.
Per serving: 1629 Calories (kcal); 136g Total Fat; (71% calories from fat); 3g Protein; 117g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4½ Vegetable; ½ Fruit; 27 Fat; 6 Other Carbohydrates Converted by MM_Buster v2.0n.
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