Marinated Duck breast

With Gewürztraminer

  • Cook Time: 1h



  • 2 Duck breasts


  • 1/3 c balsamic vinegar
  • 2 cloves of garlic
  • 3/4 tbsp. paprika powder
  • 1/2 tbsp. chili powder
  • 1 generous sprig of Rosemary
  • 2 tbsp. reduced veal stock
  • Fresh ground black pepper

Edamame Puré

  • 300 g Edamame
  • 75 g green peas (optional)
  • 5 tbsp. white balsamic vinegar
  • 6 tbsp. extra virgin olive oil (preferably a grassy one)
  • 1 c light cream
  • Salt to taste

Madeira flavored red onion

  • 1 small red onion
  • 1 c madeira
  • 3/4 c water
  • 2 tbsp. balsamic vinegar
  • 1/2 red chili

Buttered hazelnuts

  • 20 g peeled hazelnuts
  • 50 g of butter
  • 1 small shallot


  • Chervil (or other herb of choice)


Marinated duck 1

  • Press garlic
  • Finely chop rosemary
  • Combine in a bowl with spices and liquid ingredients
  • Allow meat to marinade in room temperature until ready to cook; 30-40min.Madeira flavored red onion 1:
  • Slice red onions in thin rings.
  • Separate onion “disks” into individual rings for faster cooking time.
  • Put all ingredients except chili in a pot on medium-high
  • heat; let simmer for 25 minutes.Buttered hazelnuts 1:
  • If you were unable to find peeled hazelnuts, set the nuts in hot water and then scrap the peels off.
  • Finley chop the shallot.Edamame puré:
  • Blend all ingredients together until completely smooth, set in fridge to chill.Madeira flavored red onion 2:
  • For the last 3-4 minutes of simmering add thinly sliced red chili.
  • Strain away liquid.

Marinated duck 2

  • Pat the duck breasts dry with a paper towel
  • In a pre- heated pan, sear on medium-high heat with fat side down first for about 5 minutes.
  • You can start plating the puré and the marmalade while the duck is cooking.
  • Flip meat and sear for about 30 seconds, this will leave the duck perfectly raw on the inside, and seared on the outside.
  • Remove from pan; allow to rest for 1 minute, while resting finish buttered hazelnuts.

Buttered hazelnuts 2

  • Melt butter
  • Add shallot and hazelnuts to the butter


  • Put a dollop of Edamame puré on the plate and drag it out with a
  • Place a twine of red onion beside the puré by twisting it with a
  • Slice the duck in half-inch slices and place on the Edamame puré.
  • Sprinkle the duck with freshly ground salt & pepper.
  • Scatter the hazelnuts over the duck and serve instantly before the butter gets cold!
  • Finish with a sprig of delicious chervil!