4 duck breasts with skin
2 tablespoons of butter
2 cloves of garlic
2 sprigs of rosemary
Salt to taste
Pepper to taste
300g of Portuguese hazelnuts, shelled
1 liter of milk
Orange zest from 2 oranges
2 figs in syrup, sliced
2 apricots in syrup, sliced
2 pineapple slices in syrup
2/3 cup of ready-made passion fruit chutney
2 star-shaped cantaloupe slices
12 nuts
8 tablespoons of butter
4 duck breasts with skin
2 tablespoons of butter
2 cloves of garlic
2 sprigs of rosemary
Salt to taste
Pepper to taste
300g of Portuguese hazelnuts, shelled
1 liter of milk
Orange zest from 2 oranges
2 figs in syrup, sliced
2 apricots in syrup, sliced
2 pineapple slices in syrup
2/3 cup of ready-made passion fruit chutney
2 star-shaped cantaloupe slices
12 nuts
8 tablespoons of butter
Step 1
Season the duck with salt and pepper
Heat the butter in a skillet
Cook the duck with garlic and rosemary until the skin is crispy, then remove from heat and reserve the fat that forms during this process
In a saucepan, cook the hazelnuts in milk until they're soft
Heat the chutney
Slice the breasts and arrange them on individual plates
Step 2
Arrange the candied fruits, oranges, and nuts harmoniously around the duck breast
Remove the hazelnuts from the milk and place them alongside the other fruits
Spoon two tablespoons of the passion fruit chutney over each plate
Carefully pour the fat that formed during the duck cooking process over the top and serve immediately.
