Mouthwatering Duck Breast With Roasted Carrots Recipe

🔥 Elevate your dinner game with this crispy duck breast recipe served with a silky carrot purée, roasted heirloom carrots, glazed baby turnips, and blood orange gastrique. It’s restaurant-quality food you can actually make at home — perfect for impressing guests or treating yourself. This dish is all about bold flavor, seasonal produce, and chef-level technique made simple.

👨‍🍳 Learn how to:

Score and sear duck breast for crispy, golden skin
Make a vibrant blood orange sauce in one pan
Cook sous-vide carrot purée to silky perfection
Glaze turnips and roast carrots with honey and thyme
Braise red endives for a bitter-sweet balance
🍊 Crispy duck + citrus + spring vegetables = a total flavor bomb.

🎥 Hit like, comment what dish you want next, and subscribe for more chef-driven seasonal recipes!

if you’re the kind of person that wants to bring your cooking levels from complete noob to advanced then this video is for you You’ll learn eight essential cooking techniques from brazing suvid roasting all the way to making the silkiest most vibrant carrot puree This is my version of duck breast with roasted carrots recipe Always start with the mison plast that takes the longest to do And in this case it’s going to be the carrot puree The secret to my perfect carrot puree is cooking it sued All that flavor is locked into the soupid bag So while those are cooking I know that turnups are a great flavor pairing with not only carrots but duck So we’re going to start off by boiling these and I’ll show you how to finish them later So these are the carrots we’re going to be roasting today We’re going to do it very simply Little bit of extra virgin olive oil kosher salt honey and thyme Once they’re ready to go throw them in the oven at 160 C for about 10 to 15 minutes until they’re golden brown on the outside and fully cooked on the inside Moving on to our caracara and blood oranges We’re going to be juicing these straining them through a fine mesh sie After cutting the outer skin we’re going to be going around the membrane getting perfect little pieces Fill up your blender halfway with those souid carrots and the juice inside Blend it on full speed until buttery smooth Salting your ends or a diko in advance will remove some of that bitter flavor [Music] Giving these a nice char and pairing them with the blood orange gives a nice complexity and flavor The way I’m cooking duck breast nowadays is I score the skin ahead of time and I start low and slow so we can render all that fat down I then crank up the heat try to get some mired reaction on all the actual meat before crisping up the skin throwing it in the oven for about 5 to 7 minutes Now that the duck is fully cooked we’re going to delaze the pan with leftover orange juice and some honey Of course we’re going to finish with some butter Same goes for our turnipss We’re going to use some vegetable stock and some butter to create a simple glaze to make these things shine I prefer cooking my duck medium rare And I like that the flavor pairings we chose go well with summer So there’s carrots there’s blood orange there’s endive Those are classic flavor pairings Then I added the thyme the honey and the turnipss Keeping it simple If you’ve tried this recipe at home let me know in the comment section below And if you’re interested in some other recipes check one of these And I’ll see you in the next episode Cheers