Honey Mint Duck
8 servings
100 minutes
Honey-mint duck is an exquisite dish of Spanish cuisine that combines the freshness of mint, the sweetness of honey, and the tenderness of duck meat. It is believed that such recipes emerged in the Middle Ages when chefs experimented with honey and spices to create unique flavor combinations. The roasted duck acquires a crispy crust infused with butter and citrus notes, while the mint-lemon sauce highlights its sophistication. The garnish of caramelized cabbage and beet adds depth to the dish, complemented by a light acidity from wine vinegar. This festive treat is perfect for special occasions, bringing an atmosphere of Spanish hospitality and flavor harmony to the table. Serving the duck with aromatic sauce allows one to experience the rich variety of flavors that Spanish gastronomic culture is known for.
1
Chop the mint and zest the lemon with a grater. Mix 1 tablespoon of mint with 1 teaspoon of honey, 4 tablespoons of butter, and lemon zest. Add salt and pepper to taste.
- Mint: 1 bunch
- Honey: 3 teaspoons
- Butter: 100 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Dry the duck with a towel and rub it with salt. Place the mint mixture inside the duck and rub the outside with 1-2 tablespoons of butter. Put the duck in a roasting pan and place it in a preheated oven at 200 degrees for 1.5 hours.
- Duck: 2 kg
- Salt: to taste
- Butter: 100 g
3
Finely chop the cabbage and grate the peeled beetroot on a coarse grater. Mix them. In a large skillet, sauté the cabbage and beetroot in a small amount of oil. Transfer the sautéed cabbage and beetroot to a thick-bottomed pot, add vinegar and brown sugar, and mix. Cook on low heat with the lid on for 20 minutes.
- White cabbage: 1 piece
- Beet: 1 piece
- Butter: 100 g
- Red wine vinegar: 2 tablespoons
- Brown sugar: 2 tablespoons
4
Finely chop the lemon pulp, place it in a saucepan, and cook over medium heat for 4 minutes. Add honey and sugar to taste, and bring to a boil. Stir the remaining mint into the lemon-honey mixture. Remove from heat and let it steep.
- Lemon: 1 piece
- Honey: 3 teaspoons
- Sugar: to taste
- Mint: 1 bunch
5
Place the cooked duck on a large plate, garnish with cabbage, and drizzle with a small amount of mint-lemon sauce. Serve the remaining sauce separately with the duck.
- Duck: 2 kg
- White cabbage: 1 piece