Duck with narsharab sauce and caramelized carrots
6 servings
60 minutes
Duck with narsharab sauce and caramelized carrots is a masterpiece of author cuisine that combines rich flavors and exquisite presentation. Narsharab, a thick and aromatic pomegranate sauce, adds a pleasant sweet-tart note to the duck, highlighting its juiciness. Honey adds refined caramel notes that soften the brightness of the pomegranate. The carrot garnish baked with cumin and sea salt fills the dish with warmth from Eastern spices, while sorrel adds a fresh tanginess. Every detail interacts harmoniously to create a refined gastronomic impression. This dish is perfect for a festive dinner or romantic evening when you want to treat yourself or loved ones to something special. It balances flavors, textures, and aromas, turning it into a true culinary masterpiece.
1
First, we prepare the carrot. Then, it will be enough to place it in a preheated oven with the duck for 5-10 minutes to warm it up.
2
Preheat the oven to 200 degrees. Grease a large baking tray with oil. Or use a thick-walled baking dish.
3
Peel the carrot and cut it into small diagonal pieces. If the carrot is very large, first cut it in half or into four parts lengthwise. Transfer to a large bowl and add olive oil (2 tbsp), cumin, and salt.
- Carrot: 500 g
- Olive oil: 4 tablespoons
- Cumin seeds (jeera): 2 teaspoons
- Coarse sea salt: 2 tablespoons
4
Mix everything well and spread in a thin layer on the prepared tray/container.
5
Place in the oven and roast until soft and lightly caramelized, stirring once during cooking. Cook for about 35-40 minutes.
6
Remove from the oven and cover the baking dish with foil to keep it warm.
7
We pat the duck breasts dry with a kitchen towel and make cuts in the skin about 1 cm apart. We salt and pepper both sides.
- duck breast: 4 pieces
8
Preheat the oven to 200 degrees.
9
We make a sauce for duck by mixing narsharab, olive oil (2 tbsp), and honey.
- Narsharab sauce: 2 tablespoons
- Olive oil: 4 tablespoons
- Flower honey: 2 tablespoons
10
Place skin-side down on a cold skillet and turn on high heat.
11
Fry for about 4 minutes, flip, and fry for 4 minutes on the other side.
12
Place the chicken breasts in a heat-resistant dish without any spilled fat, brush them with sauce, and bake for about 12 minutes to medium-well or about 15 minutes to well-done (time varies greatly depending on the oven and size of the breasts).
13
Remove the duck from the oven and cover it with foil for 3-5 minutes to rest.
14
If desired, brush the remaining sauce on top before serving.
15
We cut it into pieces about 1 cm wide and serve it with caramelized carrots mixed with coarsely chopped sorrel.
- Sorrel: 1 bunch