Luv-a-Duck Recipes

Duck that looks delicious

Crispy Duck Breast on Herb Roasted Vegetable with a Pesto Mayonnaise

Crispy slices of tender duck, served with red and green vegetables, presented on a long platter drizzled with pesto mayonnaise.

To Prep
30 minutes
To Cook
30 minutes
How easy?
Medium...
Serves
4
Luv Rating
Rating: 4 / 5
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Ingredients

4 Luv-a-Duck duck breasts
1 cup plain flour
2 eggs, beaten
4 cups breadcrumbs
Salt/pepper
Oil for frying
2 red capsicums, core removed and sliced into wedges
2 green capsicums, core removed and sliced into wedges
2 zucchini, cut into rounds
1 bunch asparagus, ends removed and cut in half
1 bunch tomatoes on the vine
6 garlic cloves, skin removed and left whole
2 thyme sprigs
2 rosemary stalks
1/2 cup olive oil
Salt and pepper to taste

Pesto mayonnaise:
2 cups fresh basil leaves
1/2 cup grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 garlic cloves, chopped
Salt and freshly ground black pepper to taste
1/2 cup of good quality mayonnaise

Method

  1. Cut duck breasts into strips, dip into flour, egg and then  breadcrumbs. Set aside for later.
  2. In a large bowl combine all the vegetables and toss in olive oil, transfer to a large baking dish and bake in the oven on 180C for 35 mins or until the vegetables are tender. Remove from the oven and allow to cool.
  3. In a food processor, mix all the ingredients for the pesto (except the mayonnaise), and slowly add the oil until well combined. Spoon out into a mixing bowl and add the mayonnaise.  Set aside for later.
  4. In a heavy based frypan, heat the oil and carefully fry the duck strips for 3-4 minutes until golden brown. Remove from the oil and drain on kitchen paper.
  5. Arrange the roast vegetables on a long platter and place the crispy duck pieces on top.  Serve the pesto mayonnaise on the side or drizzle over the platter and allow guests to help themselves.

LUV to Help You

How to Cook Duck Breasts

How to BBQ Duck Breasts

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Reviews

Katherine

Rating: 4 / 5

Not reviewed.


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