Duck breast with sesame hokkaido

Name: Duck breast with sesame hokkaido
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Hokkaido (approx. 600 g each); 4 TABLESPOONS Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sesame seeds; 3 Duck breast fillets (approx. 750 g); 1 collar flat leaf parsley; 200 g Feta; 7-10 Tbsp Cayenne pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Hokkaido (approx. 600 g each)
4 TABLESPOONS Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sesame seeds
3 Duck breast fillets (approx. 750 g)
1 collar flat leaf parsley
200 g Feta
7-10 Tbsp Cayenne pepper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash the pumpkin, remove seeds, cut into slices and mix with the sesame oil on a baking tray. Season with salt and sprinkle with sesame seeds. Bake in a hot oven for about 30 minutes.
2
Wash duck breast fillets and dab dry. Cut the white skin into dense longitudinal stripes without damaging the meat. Season the fillets with salt and pepper and place them in a pan with the skin side down. Switch the stove to medium heat. First fry the skin side for about 8 minutes until crispy, then fry the meat side for 2-3 minutes. Season with salt and pepper. Place the fillets on the baking tray and cook in the oven for 5-8 minutes.
3
Take the fillets out of the oven, cover them and let them rest for about 5 minutes. Wash parsley, shake dry and chop the leaves finely. Crumble the feta. Cut fillets into thin slices. Arrange on a plate with baked pumpkin. Sprinkle parsley, feta and some cayenne pepper on top. Serve with couscous salad.