Flower honey – 2 tablespoons
Duck breast – 4 pieces
Cumin seeds (zira) – 2 teaspoons
Sorrel – 1 bundle
Coarse sea salt – 2 tablespoons
Narsharab sauce – 2 tablespoons
Carrots – 500 gr
Olive oil – 4 tablespoons
Step by step recipe
First, we prepare the carrots. Then it will be enough to put it for 5-10 minutes in a preheated oven along with the duck so that it becomes warm
Preheat the oven to 200 degrees. Grease a large baking tray with oil. Or a heat-resistant, thick-walled baking dish.
Peel carrots and cut into small slices diagonally. If the carrots are very large, cut them in half or in four pieces first. Put in a big bowl and add olive oil (2 tbsp), cumin and salt.
Mix everything well and place it in an even, thin layer on the prepared baking tray/basket.
Place in the oven and roast until soft and slightly browned, stirring once during cooking. Cook for about 35-40 minutes.
Remove from the oven and cover the baking dish with foil to keep it warm.
Blot the duck breasts with a kitchen towel and make incisions in the skin about 1 cm apart. Salt and pepper both sides.
Preheat the oven to 200 degrees.
Make a sauce for the duck by mixing narsharab olive oil (2 tablespoons) and honey.
Put it in a cold pan, skin side down, and turn on high heat.
Cook for about 4 minutes, turn over and cook for 4 minutes on the other side.
We put into the heatproof crock without outflowing fat, only breasts themselves smear sauce with a cooking brush and bake about 12 minutes to medium-well or about 15 minutes to well-done (time strongly depends on the oven and the size of the breast).
Remove the duck from the oven and cover with foil for 3 to 5 minutes to rest.
If desired, brush the rest of the sauce on top before serving.
Slice it crosswise into pieces about 1 cm wide and serve with caramelized carrots mixed with coarsely chopped sorrel.