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full recipe

Roast duck breast

Two halal duck breasts, about 300 grams each

100 grams almond powder

30 grams sweet paprika

30 grams ras el hanout powder

300 ml olive oil

Combine spices and olive oil to make a rub, coat breasts and leave to marinate for 30 minutes at room temperature. Sear the breasts in a hot frying pan with a little sunflower oil for about three minutes on each side. Let cool to room temperature, and cut into one-centimetre-thick slices on the diagonal. Preheat the oven to 350 Fahrenheit, and roast for about five minutes, or until pink on the inside.

Melon Sauce

One half melon, sliced

500 ml whipping cream

Two shallots

One tablespoon butter

One tablespoon flour

Sweat the shallots and melon with butter until shallots are glassy, but be careful not to brown them. Sprinkle with flour. Add cream, season with salt and pepper, and simmer on low heat until the melon falls apart. Purée. Can be made the night before. Warm and add finely diced pieces of melon just before ladling over cooked duck.

Source: Chef Ali Bouaoune, Les Enfants Terribles

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