What is the total time required to make Honey Mustard-basted Duck with carrots & minty peas?

The total time required to make Honey Mustard-basted Duck with carrots & minty peas is between 25 and 30 minutes.

What are the main ingredients in Honey Mustard-basted Duck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Honey Mustard-basted Duck?

Calories: 429, Carbs: 55 grams, Fat: grams, Protein: 36 grams, Sugar: 36.3 grams, Salt: 221 grams

How do I prepare Honey Mustard-basted Duck?

DUCK DINNER!: Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef! MINTY PEAS: Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning. BUBBLE BUBBLE: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot chunks and fry for 3-4 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste. GET QUACKING!: Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Honey Mustard-basted Duck?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Honey Mustard-basted Duck

Name: Honey Mustard-basted Duck
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

This classic dish is pure flavour happiness, you’ll want to savour every bite! Plump duck breasts are basted in a dreamy honey & mustard sauce and sided with minty peas and sauteéd carrots. Simple, classic and delish!

Honey Mustard-basted Duck

with carrots & minty peas

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Carrot
Carrots
Free-range Duck Breast
Free-range Duck Breasts
Fresh Mint
Green Leaves
Honey-Mustard Baste
Peas
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

BUBBLE BUBBLE
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot chunks and fry for 3-4 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 100ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breast, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!

Carrot - 240g
Free-range Duck Breast - 1
Honey-Mustard Baste - 32,5ml
Peas - 50g
Fresh Mint - 4g
Spring Onion - 1
Green Leaves - 20g

Download the Recipe

Serves 2

BUBBLE BUBBLE
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot chunks and fry for 3-4 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 200ml of boiling water, cover with the lid, and leave to simmer for 6-7 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER!
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!

Carrot - 480g
Free-range Duck Breasts - 2
Honey-Mustard Baste - 65ml
Peas - 100g
Fresh Mint - 8g
Spring Onions - 2
Green Leaves - 40g

Download the Recipe

Serves 3

BUBBLE BUBBLE
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot chunks and fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 300ml of boiling water, cover with the lid, and leave to simmer for 7-8 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 3-5 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER!
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!

Carrot - 720g
Free-range Duck Breasts - 3
Honey-Mustard Baste - 97,5ml
Peas - 150g
Fresh Mint - 12g
Spring Onions - 3
Green Leaves - 60g

Download the Recipe

Serves 4

BUBBLE BUBBLE!
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the carrot chunks and fry for 4-5 minutes until slightly softened and starting to brown, shifting occasionally. Pour in 400ml of boiling water, cover with the lid, and leave to simmer for 7-8 minutes until soft. On completion, drain the excess water. Return the drained carrots to the pot and stir through a knob of butter (optional) and season to taste.
GET QUACKING!
Pat the duck dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, drain the excess duck fat and set aside for step 3. Flip the duck breasts, and cook for 2-4 minutes on the other side (this time frame will yield a medium-rare result.) Remove from the heat and baste the duck breast in the honey-mustard basting sauce. Remove from the pan on completion, reserving the honey-mustard pan juices, and allow to rest for 3 minutes before slicing and seasoning.
MINTY PEAS
Wipe down the pan and place it over a medium-high heat with a drizzle of the drained duck fat. Once hot, add the peas and fry for 3-5 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint and ¾ of the sliced spring onion. Season to taste and cover to keep warm until serving. In a separate bowl, toss the rinsed green leaves with a drizzle of olive oil and some seasoning.
DUCK DINNER!
Dish up the soft carrots and place the honey-mustard basted duck breast and peas alongside. Sprinkle over the remaining chopped mint, spring onion slices and a drizzle of the honey-mustard pan juices. Serve the dressed leaves on the side. Beautiful work, Chef!