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Duck Breast with Love and Roses

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  • Author: John Nevado
  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x


Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes


  • 3 Duck Breasts
  • Salt
  • Black Pepper, freshly ground

Rose Confit

  • 50 grammes (2 oz.) sugar
  • 1 tbsp (0.5 oz.) water
  • 8 figs, quartered
  • 1 tbsp (0.5 oz.) sherry vinegar
  • 4 juniper berries, crushed in a mortar. Really smashed.
  • 1 ½ tbsp (3/4 oz.) Confit de Roses (Rose petals in sugar jelly). Buy in any well-stocked gourmet hang-out.

Provencale mini-pancakes

  • 100 grammes (3.5 oz.) chick pea flour
  • 2 ½ (1 cup) deciliter water
  • 1 ½ (0.5 oz.) teaspoon salt
  • deciliter (1/4 cup) olive oil, extra virgin
  • tbsp (0.25 oz.) fresh rosemary, chopped
  • tbsp (0.25 oz.) fresh thyme, chopped
  • olive oil for frying pan
  • sea salt
  • freshly ground black pepper

Roast Vegetables

  • 1 yellow zucchini
  • 1 aubergine
  • 2 plum tomatoes
  • olive oil
  • sea salt
  • panko flour


  • Nevado Roses Organic rose leaves
  • Herbs


  1. Clean the duck breast, keep the fatty side on, dont remove. Fat is good.
  2. Salt and Pepper on the meaty side. Ad Libitum.
  3. Fry in hot frying pan, on the fatty side until brown.
  4. Then turn and fry on the meat side whilst adding a healthy dollop of butter.
  5. Put the meat on a baking plate.

Mix sugar and water in a pot and bring to boil until a light caramel sauce forms.

  1. Add vinegar, juniper berries, figs and the Confit de Roses.
  2. Let boil on low heat for aprox 30 minutes.

Mix chick pea flour, salt and water with a blender until a smooth dough forms. Add olive oil and fresh herbs. Let the dough sit for an hour and let it rise…

  1. Heat a mini-pancake pan (we all have those!) and fry pancakes in olive oil.
  2. If you do not have a mini-pancake pan, then use a normal frying pan, and pour pancake dough into round cookie-cutters placed directly in the pan.

Turn the oven to 200 degrees Celsius.

  1. Cut the vegetables in slices 1 ½ cms thick.
  2. Place the slices one on top of the other alternating colours on a baking plate, on oven paper.
  3. Drizzle with olive oil, sea salt and panko flour.
  4. Roast in oven for 30-40 minutes until lightly brown.

Finish the duck breasts in oven heated to 165 degrees celsius, until the duck breasts have an interior temperature of 56 degrees C.

  1. Remove from oven and let rest in tin foil.
  • Prep Time: 40 mins
  • Cook Time: 60 mins
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