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Roasted duck with Espelette pepper
INGREDIENTS
- 2 duck breasts (same length)
- 1 teaspoon of Espelette pepper
- 1 branch of Rosemary (a mix of thyme and bay leaves will work too)
- 1 tea spoon of sea salt
- 2 tablespoon of olive oil
- 1 pinch or 2 of paprika (for color)
Mix the pepper, herbs, rosemary (chopped), olive oil and paprika.
Brush the mix on the lean side of the 2 duck breasts, and sprinkle with salt.
Place both breasts lean side vs lean, then tie with strings the breasts with fat outward.
Rub the rest of the preparation with Espelette pepper on the fat, in order to color the skin when roasting.
Put the meat in a freezer bag to create an effect of sous-vide for at least half an hour, if you have Food Saver, it’s even better.
Preheat the oven to 200ºC (390ºF)
Put the meat in a baking dish and cook for 30-35 minutes, depending if you like it rare or more cooked, also depending on the size of the breast. (Here they are ducks of foie gras, so the breasts are much fatter)
Hope you will enjoy it, it’s simple but really tasty.
