Yarrow Meadows Duck Breast Recipe
Recipe information
Make Yarrow Meadows Duck Breast in just 1h 15m. Jamaican Jerk spiced with a Kohlrabi remoulade, roasted yams & spiced peach compote.
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Ingredients
Duck Breast
Kohlrabi Remoulade
Roasted Yams
Spiced Peach Compote
Cooking the Duck Breast
1. Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, then rub with Jamaican jerk seasoning, salt, and black pepper. Let it marinate for at least 30 minutes.
2. Cook the Duck
Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-6 minutes until medium rare. Let rest for 5 minutes before slicing.
Making the Kohlrabi Remoulade
3. Combine Ingredients
In a bowl, mix the julienned kohlrabi with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Adjust seasoning to taste and refrigerate until serving.
Roasting Yams
4. Prepare Yams
Preheat the oven to 400°F (200°C). Toss the cubed yams with olive oil, cinnamon, and salt. Spread on a baking sheet.
5. Roast Yams
Roast in the oven for about 25-30 minutes, turning halfway through, until golden and tender.
Making Spiced Peach Compote
6. Cook Peaches
In a saucepan, combine diced peaches, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until the peaches are soft and syrupy, about 10-15 minutes.
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