Coriander Duck Breast with Confit Winter Veg

As much as I am incredibly passionate about this blog and love talking about food, for the past couple months I've been a little preoccupied. We've been talking about it for almost six years but the demolition and reconstruction of our semi-detached house has kicked off in earnest. I mean, seriously... it has kicked off.

So now that we've settled into the rental I finally got time to fire up the K-mart induction cooktop (did I mention the kitchen in the rental SUCKS?!) and do some cooking. As we're in the first month of winter here in Sydney I thought I would do something with winter veg. The result? Coriander duck breast with confit winter veg. And it's freakin' tasty!

You'll need:

  • 2 duck breasts (Thomas Dux normally has these)
  • 8 baby carrots, tops on
  • 2 small squash
  • 6 small potatoes
  • 8 brussel sprouts
  • pink sea salt
  • ground coriander
  • smoked paprika
  • ground peppercorns
  • olive oil
  • duck fat (also at Thomas Dux)

Start off by heating a fan forced oven to 200C. At the same time, chop off most of the tops of the baby carrots, leaving a small bit of the green stalk in tact. Quarter the squash and halve the potatoes. Also cut the brussel sprouts in half. Add a good splash of olive oil into a roasting pan and add the veg. Add a generous amount of salt, ground pepper, paprika, and six teaspoons of duck fat. Put the pan into the oven once it's at temperature.

After 20 minutes, pull the pan out and toss the vegetables and then place back into the oven. Heat a skillet on medium-high heat on the stove. 

Score the duck breasts in a criss-cross fashion, cutting only through the fat and leaving the meat untouched. Sprinkle sea salt, pepper, and ground coriander onto each breast and then rub into the cuts. Add to the pan and cook, skin side down, for 5 minutes. Flip and cook for an additional minute with the skin up.

Remove the veg from the oven and place a roasting rack on top of the pan. Place the breasts on top of the rack and pour the rendered fat over the breasts. Place the pan and rack back into the oven for 7 minutes. Remove and serve!

This is an easy but VERY tasty dish for those cold winter nights. Now excuse me, I'm off to pick out down lights and tiles. Gotta love a renovation!