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Roasted Duck Breast Recipe

Roasted Duck Breast Recipe

By Eric Trochon,  28.04.2015.

Roasted duck breast and carrot tagliatelle with honey, cumin and sesame by Chef Eric Trochon

Preparation: 20 min

Cooking time: 15 min


for 5 servings:

Main ingredients:

2 duck breasts

850 g carrots

1 tablespoon red wine vinegar

1 tablespoon sesame oil

1/2 teaspoon cumin seeds


1/2 teaspoon toasted sesame seeds

3 tablespoons honey

1 teaspoon Sichuan pepper

Herbs for decoration

Sea salt and black pepper

Edible yellow flowers



  1. Place the duck fillets flesh-side down on a cutting board and score the fat with diagonal incisions.
  2. Turn the breasts flesh-side up, rub with a mixture of sea salt, crushed Sichuan pepper and black pepper, and wrap in plastic film. Place in the refrigerator to chill.


  1. Using a vegetable slicer (such as a Japanese mandolin), slice the carrots into long, thin ribbons resembling tagliatella noodles.
  2. Cook the carrot tagliatelle in the steam oven tray for 2 min. Set aside and cool at room temperature.

Honey Sauce

  1. Heat the honey in a medium saucepan over medium heat.
  2. Once it begins to foam, pour in the vinegar.
  3. Reduce slowly for 4 min, and then remove from the heat.


  1. Preheat the oven to 170°C
  2. Place the duck, fat-side down, on the oven rack. Bake for 18 min at 170 °C
  3. After 18 min, remove to a plate and set aside to rest in a warm place for 15 min.


  1. Reheat the carrot tagliatelle in a skillet, season with a dash of sesame oil.
  2. Place the carrots on heated plates, and sprinkle evenly with toasted cumin seeds and sesame seeds.
  3. Slice the duck breast into thick pieces, arrange on plates next to the carrots. Spoon the honey sauce over the carrots.
  4. Finish with droplets of honey sauce around the meat.