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Spiced duck breast with chickpea and beetroot purée, fresh cherries and ginger

Spiced duck breast with chickpea and beetroot purée, fresh cherries and ginger

Braun Global recipe for spiced duck breast with chickpea and beetroot puree made with MultiQuick hand blender Serves 4 | Braun Household

Difficulty

High

Time

35 min

Author

Ingredients

Servings: 4

Makes:

4  duck breasts, skin on
250 grams cherries
2 tsp. ginger root, chopped
100 ml chicken stock
  Salt
  pepper
1 tsp. cardamom pods
1 tsp. cloves, ground
½ tsp. ground star anise
150 ml maple syrup
100 ml water
200 grams canned chickpeas, drained
1  beetroot, cooked
½   lemon, juiced
1  garlic clove, peeled and roughly chopped
75 ml olive oil
1 tsp. sesame seeds
  salt
  pepper

Instructions

STEP 1/9

Preheat the oven to 200°C and attach Braun’s MQ 20 chopper accessory to a suitable hand blender. To make the glaze, mix all the spices using the chopper accessory. Make use of the variable one-hand speed wheel with 21 different speeds to ensure maximum precision.

STEP 2/9

Toast the spices lightly in a frying pan over a low flame. Clean the frying pan.

STEP 3/9

In a saucepan, add the maple syrup, water and toasted spices and bring to a boil. Boil this mixture down to a thick syrup glaze, stirring occasionally. Set aside.

STEP 4/9

Heat a clean small frying pan over high heat. Season the duck breasts. Place them skin side down and fry gently until golden. Turn over the duck breasts and fry on the other side before placing them on a baking tray.

STEP 5/9

Using a spoon, coat the duck skin with the glaze and roast them in the oven for about 5 minutes. Remove from the oven, cover with foil and let rest for 3 minute.

STEP 6/9

Meanwhile, for the sauce, pit the cherries and then heat them over a medium temperature in the same saucepan as the glaze, adding the chopped ginger.

STEP 7/9

Pour in the chicken stock and boil, stirring gently with a wooden spoon, until it has halved in volume then take off the heat and set aside.

STEP 8/9

For the chickpea and beetroot purée attach Braun’s MQ 50 purée accessory to your hand blender. With the EasyClick system, changing accessories is as easy as one simple click. Purée all the ingredients at low speed and pulse to a silky smooth purée.

STEP 9/9

Spoon the sauce over the duck and serve with the purée.

The chickpea and beetroot purée makes a lovely dip on its own. Serve with carrot and celery sticks and water crackers for a healthy snack.
This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 20 (350 ml) chopper accessory and its MQ 50 purée accessory, like for example in our set: MQ 787 Gourmet.
This recipe can be also prepared using Braun’s MultiQuick Hand blender with its MQ 30 (500 ml) chopper accessory and its MQ 50 purée accessory, like for example in our set: MQ 5177 BK Buffet + and MQ 5037 WH Sauce +.

Back to homepage
Recipes
Spiced duck breast with chickpea and beetroot purée, fresh cherries and ginger

Spiced duck breast with chickpea and beetroot purée, fresh cherries and ginger

Braun Global recipe for spiced duck breast with chickpea and beetroot puree made with MultiQuick hand blender Serves 4 | Braun Household

Show me the recipe

Difficulty

High

Time

35 min

Author

Show me the recipe

Servings:4

Makes:

Ingredients

Instructions

STEP 1/9

STEP 2/9

Toast the spices lightly in a frying pan over a low flame. Clean the frying pan.

STEP 3/9

In a saucepan, add the maple syrup, water and toasted spices and bring to a boil. Boil this mixture down to a thick syrup glaze, stirring occasionally. Set aside.

STEP 4/9

STEP 5/9

Using a spoon, coat the duck skin with the glaze and roast them in the oven for about 5 minutes. Remove from the oven, cover with foil and let rest for 3 minute.

STEP 6/9

Meanwhile, for the sauce, pit the cherries and then heat them over a medium temperature in the same saucepan as the glaze, adding the chopped ginger.

STEP 7/9

Pour in the chicken stock and boil, stirring gently with a wooden spoon, until it has halved in volume then take off the heat and set aside.

STEP 8/9

STEP 9/9

Spoon the sauce over the duck and serve with the purée.

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Spiced duck breast with chickpea and beetroot purée, fresh cherries and ginger

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Spiced duck breast with chickpea and beetroot purée, fresh cherries and ginger

Ingredients

Instructions

STEP 1/9

STEP 2/9

STEP 3/9

STEP 4/9

STEP 5/9

STEP 6/9

STEP 7/9

STEP 8/9

STEP 9/9

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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