Duck with radish and yogurt sauce
2 servings
25 minutes
Duck with radish and yogurt sauce is an elegant dish that combines the tenderness of duck meat, the freshness of radish, and the creamy softness of yogurt sauce. The duck is roasted to a crispy crust, infused with the aroma of cognac and citrus, and then perfected in the oven. The radish, added along with its greens, gives the dish a piquant flavor and crunchy texture, while the dressing made from yogurt, honey, and mustard complements the flavor palette with a mild tanginess and light sweetness. This combination of ingredients is perfect for an exquisite dinner, delighting the eye with contrasting colors and refined aroma. The dish has European roots and showcases the harmony of classic culinary techniques with modern flavor accents.
1
Fry the duck in a heavily heated pan. First, fry for five minutes skin side down, then drain the fat that comes out from under the skin and fry meat side for another two minutes. After that, pour in cognac and juice from half an orange, fry until the liquid evaporates, and send it to an oven preheated to 180 degrees for ten minutes.
- Duck breast fillet: 1 piece
- Cognac (brandy): 20 ml
- Oranges: 0.5 piece
2
Cut and wash the radish greens, wash the radish, and slice it into thin rounds.
- Radish with tops: 200 g
3
Mix yogurt with honey, mustard, a pinch of salt and pepper, and season to taste. Slice the cooked duck thinly, mix radish and greens with finely chopped green onions and sauce, and top with duck slices.
- Yoghurt: 100 ml
- Honey: 1 teaspoon
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Duck breast fillet: 1 piece
- Radish with tops: 200 g
- Spring onion: 10 g
