Honey Glaze Duck Breast with Szechuan Pepper, Carrot, Ginger and Chou Farci

Matthew Whitfield

Matthew Whitfield

29th January 2020
Matthew Whitfield

Honey Glaze Duck Breast with Szechuan Pepper, Carrot, Ginger and Chou Farci

780 min

(serves 4)


  • • 2 Duck Breast • 8 Carrots • 200g Chard Leaves • 200g Butter • Honey • Salt/Pepper • 100g Szechuan Pepper • 50g Cumin Seeds
  • • 50g Coriander Seeds • Pickling liquid (50/50 white wine vinegar and sugar) • 2 Duck Legs • 50 Duck Fat • 100g Ginger • 300ml Chicken Jus • 1 Lime


1. Blend the spices together to form a crumb.
2. Peel all of the carrots and cook 4 to garnish the plate as you wish.
3. Take 1 carrot and slice very thinly and place in hot pickling liquid to pickle for 30 min.
4. The other 3, chop and cook until soft and puree in a blender until smooth & season.
5. Blanch the chard to garnish the plate and wrap the farci.
6. Season the chicken jus (buy a good quality one from a shop) with fresh ginger and lime juice until required taste. Reduce until required consistency.
7. Take the duck legs and cook in duck fat at 90oc for 8 hours. When cooked, pick all the meat and season with ginger salt and pepper. Roll 20g balls and wrap with a blanched chard leaf.
8. Cook the duck in a pan fat side down for 8 minutes. Turn over for 10 seconds and take out the pan. Place on a tray and glaze the fat with honey and sprinkle the spice mix on top with some salt and pepper. Bake for 5 minutes, take out and rest.

To serve

To serve the dish, slice each duck breast into 4 slices. Place 2 slices in the middle of each plate and lay the cooked carrot to the side of the breast and garnish the plate with chard leaves. Add carrot puree to the plate and slices of pickled carrots.
Finish with the ginger jus and some carrot tops. Place the Chou Farci in side dish and glaze with some jus and a pinch of the spice mix.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.