Duck breast certainly has a strong, but very delicious flavor. The cooking time should not be too long, otherwise, the meat will become less juicy. Perfect for a romantic dinner or to impress your guests.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Cornmeal
- 1 Egg
- 1 teaspoon Salt
- 4 teaspoons Cumin seeds
- 4 Duck breast
- to taste Thyme (dried)
- to taste Bay leaf (or laurel)
- to taste Coarse salt
Preparation
For the corn cakes (these amounts yield about 50 star-shaped cakes with a diameter of about 2 1/3 inches):
Place the two flours in a bowl, add yeast, cumin seeds, salt, the egg, and gradually add water.
Knead it on a surface and roll it out with a rolling pin to a thickness of just over 1/4 inch. Cut out shapes (I chose stars) and place them on a baking sheet lined with parchment paper. Bake in the oven at 350°F for about 20 minutes.
For the duck breast:
Score the duck skin diagonally, season with thyme and bay leaf, and fry in a pan first on the skin side for about 4 minutes and then on the other side for another 4 minutes.
Then place it in a baking pan with a sprinkle of coarse salt underneath and the skin side up, and bake.
Cook for about 20 minutes at 350°F, remove from the oven, and let rest for 5 minutes covering the pan.
Serve the duck breast with some corn cakes.
Notes
I prepared a very generous amount of corn cakes: if you wish, you can halve the quantities or enjoy them as croutons!
