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Home Eendenborst met ‘1001 nacht’ Muhammara saus

Recipes

The fun thing about cooking with a chef is that you make things you normally wouldn’t make. Duck, for example, is something I wouldn’t often cook myself because I didn’t know how to prepare it well. Erik knows it like no one else and taught me that making a tasty duck breast isn’t difficult at all! In fact, it’s ready within 10 minutes.

Recipe

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.

Course	Main course
Kitchen	Middle Eastern
Servings	2

Preparation time

Preparation time	20 min
Total	20 min

Equipment

Frying pan

Ingredients

2 duck breasts
2 tbsp. Muhammara dip from Oil & Vinegar
a splash of cooking cream
salt & pepper

Duck breast with ‘1001 Nights’ Muhammara sauce

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!

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This dish combines the rich flavor of duck breast with the spicy depth of a Muhammara sauce. Slice the meat into attractive pieces for an appealing presentation on the plate.

Serve this dish with a spiced couscous salad for a complete meal. The creamy sauce also pairs excellently with roasted vegetables or steamed rice.

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