Duck breast with ‘1001 Nights’ Muhammara sauce
Duck breast fried in its own fat, served with a creamy Muhammara sauce. A flavorful dish with a Middle Eastern touch that’s quick to get on the table.
Ingredients
- 2 duck breasts
- 2 tbsp. Muhammara dip from Oil & Vinegar
- a splash of cooking cream
- salt & pepper
Instructions
- 1
Bring the duck breast to room temperature. On the skin side, score a diamond pattern with a sharp knife: do not cut through, only the surface. Heat a frying pan and place the duck breasts in it skin-side down. You don’t need any oil or butter because the meat will cook in its own fat. Fry for 5 minutes, then turn and cook for another minute. Season with a little salt & pepper. Now add the Muhammara and the cooking cream and let everything warm through on low heat for a few minutes.For serving, slice the duck breasts into nice pieces and spoon the sauce over them. We served this with a spiced couscous salad—enjoy!
Cook it from the original
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