• Tunisian marinated duck breast of cardamom and honey


Average: 3.3 (6 votes)


Duck and marinade
180g fillet of duck per person
½ teaspoon ground cinnamon
zest and juice 1 orange
½ teaspoon cardamom seeds
100ml honey
2 teaspoons cracked pepper

Poached pears
2 x whole pears, peeled
1 cup water
½ cup white wine
1 x bay leaf
pinch saffron
100g caster sugar

Salad and dressing
100g pistachio nut
1 pomegranate, deseeded
100g snow pea leaves
2 tablespoons pomegranate molasses
½ lemon
1 tablespoon raspberry vinegar
2 tablespoons caster sugar
200ml olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make marindade, combine all ingredients in mixing bowl and pour over duck fillets and cover. Leave in fridge overnight for 12 hours.

To poach pears, cut each pear into segments of 6. Add rest of ingredients into pot. Bring to the boil and simmer for 10 minutes. Strain off the liquid. Put liquid back and bring to the boil. Add cut pears and simmer until tender.

For salad dressing, toss pomegranate with pistachios and snow pea leaves. Mix rest of ingredients and whisk together. Mix dressing with salad ingredients.

To serve, slow cook marinated duck breast by sealing on skin side and place in the oven for 10 minutes on 150°C. Let sit for 10 minutes before cutting into
small pieces (width cut) and serve on left side of plate. Place 3 pieces of pear in
right top corner and salad served on right bottom.