Hum Honey has been blessed with Matt Golinski creating some absolutely divine recipes using our Hum Honey Cold Fusion range. This recipe features our Hum Honey Cold Fusion Perigord Truffle Honey and is just sensational! Roasted duck breast, on the most luscious fennel soubise and then complemented by walnuts, fresh balsamic infused figs, sautéed cavolo nero, and then finally, drizzled with our beautiful Perigord truffle honey. Thank you Matt. This recipe is amazing!
You can purchase our Hum Honey Cold Fusion Perigord Truffle Honey here
4 x 200gm duck breasts
30ml balsamic vinegar
1 onion, peeled and diced
1 clove garlic, peeled and crushed
2 medium fennel bulbs, cut into 1cm dice (reserve the fine green fennel tips)
½ tsp fennel seeds
1 tbs plain flour
½ cup milk
salt and white pepper
60gm walnuts, roasted and salted
100gm baby cavolo nero or spinach
50gm Hum Honey Cold Fusion Perigord Truffle Honey
In a medium saucepan, sweat the onion, garlic, fennel and fennel seeds in the butter over a low heat, covered, stirring occasionally until the fennel is soft.
Add the flour and stir over a medium heat for 2 minutes. Heat the milk and slowly pour into the fennel mixture. Stir over a low heat until the sauce thickens.
Transfer to a food processor, season with salt and white pepper and blend until smooth. For a fine puree, pass the mixture through a fine sieve.
Cut the top of the stems from the figs, break each in half and drizzle with the balsamic vinegar. Set aside.
Salt the skin side of the duck breasts and cook in a heavy based frypan, skin side down, until the skin is golden and crisp (this is best done over a low heat).
Season the flesh side of the breasts, turn and cook over a medium heat for another 3 minutes. Remove from the pan and rest for 5 minutes.
Sauté the cavolo nero or spinach until wilted. Transfer to a sieve over a bowl to drain off any excess liquid. Spread a generous spoonful of the fennel soubise on each of four plates.
Slice each duck breast diagonally into 3. Arrange the greens, figs, duck and walnuts on each plate and drizzle with a large teaspoon of Hum Honey’s Cold Fusion Perigord Truffle Honey. Garnish with the soft green tips from the fennel bulbs.