As autumn unfolds, the leaves start to turn and there’s a noticeable chill in the night’s air – it’s all about delicious comfort food from here on out. Luckily, Celebrity chef Manu Feildel has teamed up with L’OR Espresso to create a Coffee and Honey Pan Roasted Duck Breast with Glazed Carrots and Parsnips. Not only is it perfect for autumn, for it’s also the ideal meal to make with your significant other to celebrate an anniversary or just to spend some quality time together, designed specifically to add spice and excitement to any relationship, new or old.
“Spicyness of cinnamon and the sweetness of honey are believed to be the nectar of the goddess Aphrodite,” Manu says. “How could you go wrong preparing this delicious dish for your significant other?”
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 with 2 duck breasts
Ingredients
4 duck breasts with skin on
2 x L’OR Espresso Sontuoso, ristretto pour, freshly brewed
200ml white wine
80ml honey
Olive oil, for pan frying
Coffee Rub
1 L’OR Espresso Sontuoso coffee capsule
1 teaspoon ground cinnamon
½ teaspoon sea salt
1 tablespoon brown sugar
Glazed Carrots and Parsnip
12 baby dutch carrots
3 parsnips, peeled and quartered lengthways
50ml olive oil
1 tablespoon finely chopped thyme
30g unsalted butter
30g honey
Method
1. For the coffee rub, pierce the L’OR Espresso Sontuoso coffee capsule on the flat side and gently peel back foil. Tip into a bowl, add remaining ingredients and combine. Rub all over duck breasts and place on a plate. Loosely cover and leave for 1 hour to come to room temperature.
2. For the carrots and parsnips, preheat an oven to 180C. Combine carrots, parsnips, olive oil and thyme in a shallow roasting pan. Season with sea salt. Roast for 25-30 minutes or until tender. Add butter and honey and toss to combine, season to taste with sea salt and pepper.
3. Meanwhile, combine the freshly brewed L’OR Espresso Sontuoso, wine and honey in a small saucepan over a medium heat. Bring to the boil, reduce heat to simmer for 12-15 minutes or until liquid is syrupy.
4. Place the duck in a cold frying pan skin side down and place pan over a medium high heat. Cook for 3 minutes or until the skin is lovely and crisp. Turn and cook for 1-2 minutes or until sealed. Transfer to a preheated oven at 180C and cook for 5 minutes or until cooked to your liking. Leave to rest for 5 minutes.
5. To serve, thickly slice duck breasts and arrange on serving plates with roasted carrots and parsnip and finish with a generous drizzle of coffee and honey sauce.
Enjoy!
