Name: Spicy duck breast with plantain and coriander-mint sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1⁄2 tsp Cinnamon; 1⁄4 tsp Black pepper; 1⁄4 tsp Garlic powder; 1⁄4 tsp Salt; 0 tsp Ginger ground; 1⁄4 tsp Ground cloves; 1 piece Duck breast; 100 g Purslane (winter purslane); 1 1⁄2 Tbsp Coconut oil; 1⁄2 piece Plantain; 1⁄4 tsp Honey; 5 g Fresh coriander; 1 Tbsp Olive oil; 1⁄2 Tbsp Coconut aminos; 5 g Fresh spearmint; 1⁄2 tsp Lemon juice

Fruit

Citrus

Marinka Bil

Food processor

Blender

Dinner

Paleo

Sirtfood

For the duck breast:

For the plantain:

For the coriander-mint sauce

Spicy duck breast with plantain and coriander-mint sauce

Take the duck breast fillets from the refrigerator and out of the packaging, and let them come to room temperature while covered.

First make the coriander-mint sauce: combine all ingredients in a food processor and blend everything into a smooth sauce. You can also use a hand blender for this. Set the sauce aside.

Mix the cinnamon, garlic, clove, ginger, pepper and salt in a bowl.

Use a sharp knife to cut a diamond pattern on the skin side of both duck breast fillets. Massage the herb mixture into the fillets, making sure that herbs also enter the skin in the cuts.

Heat an oven-proof frying pan over medium heat (do not add any fat) and bake the duck breast fillets in the hot pan for 3 minutes on the skin side until much fat has run out of the fillets into the pan.

Turn the fillets over and fry for 1 minute on the other side. Then put the pan in the oven and let the fillets cook for 3 to 5 minutes. Then remove the duck breast fillets from the oven, place them on a plate and cover with aluminum foil to let them rest. Save the pan with the fat in it.

In the meantime, heat 3 tablespoons of coconut oil in another pan and fry the plantain slices on both sides until golden brown. Drain them on a paper towel.

Heat the pan with fat in which the fillets are fried again over medium heat and quickly fry the purslane until it has just shrunk (approximately 1 minute).

Divide the purslane over plates, place a duck breast fillet on top and divide the fried banana slices over the fillet. Spoon some of the coriander-mint sauce on the plantain.

Spicy duck breast with plantain and coriander-mint sauce

Spicy duck breast with plantain and coriander-mint sauce

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