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Duck trio – 52 Times
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Duck trio

Duck trio


  • 1 duck breast
  • 300ml orange juice
  • Salt
  • Oil, butter to fry


SPRING ROLLS (8 -10 pcs.)
  • 1 smoked duck breast
  • 1 tablespoon nut oil
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger root, finely chopped
  • 30g forest mushrooms
  • 30g carrots, cut into sticks
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon Chinese five-spice powder
  • 1 small shallot
  • Spring rolls wrappers
  • Oil to fry
  • 1 egg


  • 2 duck hearts
  • Oil, butter to fry
  • Sea salt


  • 100g Jerusalem artichoke
  • 200ml water
  • 100ml milk
  • Salt


  • 150g butternut squash
  • 20g honey
  • 20g butter
  • Pinch of salt


  • 100g butternut squash
  • 100g turnip
  • 100g carrot


Servings:4Level: averange

1. Make the filling for the spring rolls. Heat the pan, pour the oil in, add the sliced onion, chopped cooked or canned mushrooms, ginger and fry for a few minutes. Add the soy and oyster sauces, spices, carrot sticks, shredded duck breast (shred it with food processor or blender) and sesame oil. Fry for 1-2 minutes. Place in a bowl to cool. Spoon 1 tablespoon of filling on the wrapper and roll the pastry up. Seal the edge with a little bit of beaten egg. Place on a plate. You can serve springs rolls as a separate dish.

2. Using a sharp knife score the duck breast skin in diagonal lines. Sprinkle with some salt. Heat a skillet, then add the crushed garlic clove, rosemary sprig and brown the duck breast. Line a baking tin with parchment paper and bake the duck breasts in a pre-heated oven at 180°C for 12 minutes. Once cooked, turn onto paper towels to drain the fat.

3. Wash and peel the Jerusalem artichokes. Slice them into small pieces. Pour the water and milk into a small pot, add the Jerusalem artichokes and sprinkle in some salt. Bring it to a boil, then reduce the heat and cook on the lowest heat until the Jerusalem artichokes are softened. Pour off the liquid but keep it. Blend the Jerusalem artichokes until smooth creamy consistency. Add the liquid in which vegetables were cooking, if needed.

4. Peel the butternut squash, cut into small pieces, add the honey, butter and season with salt. Bake in a pre-heated oven at 180° C until butternut squash browns, then blend it until smooth.

5. Scoop balls (about 1cm in size) out of butternut squash, turnip and carrot (if you don’t have a scoop, cut the vegetables into 1cm size pieces). In a pot with boiling salted water, add the vegetables and cook for 3-4 minutes. Strain off the water and place them in a bowl with cold water and a few ice cubes.

6. Heat the pan, pour the oil in, then reduce the heat to low and fry the spring rolls until light golden brown.

7. Heat the pan, pour some oil in and fry the duck hearts until golden. Season with salt, add the butter and continue frying until nicely brown.

8. In a lightly heated pan brown the vegetable balls until they warm up but don’t change the colour.

9. Place the Jerusalem artichoke puree, butternut squash puree, half of duck breast and one spring roll on a plate. You can serve the duck heart in a glass with a live coal – pour some coarse salt into a small glass (about 1 cm thickness), add the juniper sprig and live coal, then impale the fried heart with a wooden toothpick place it to the top of the glass and drizzle with a few drops of oil (a nice smoke aroma will spread). You can garnish the dish with fresh greens.


Duck trio