Balsamic & Roasted Garlic glazed Duck – Tracy Foulkes

Balsamic & Roasted Garlic Glazed Duck - Tracy FoulkesTracy Foulkes’s Balsamic
& Roasted Garlic glazed Duck

Tracy Foulkes is a powerhouse of fresh and brilliant food ideas.  Using the products of her company NOMU Foods, which she develops herself, you can always be assured of brilliant colours, aromas and punchy modern flavours.

Balsamic & Roasted Garlic glazed Duck

4 duck breasts, deboned and trimmed

1 head of garlic / 1 tbsp olive oil
¼ cup balsamic vinegar / ¼ cup water
1 cup pineapple juice
2 tbsp soy sauce
1 cup dark brown sugar
3 tbsp lemon juice
½ onion, finely chopped
1 tbsp NoMU BBQ Rub

To serve
½ cup bean sprouts
1 cup cucumber, thinly sliced
½ cup coriander leaves
½ cup mint leaves
½ cup green pawpaw, thinly sliced
½ cup shredded spring onions
wedges of lemon or lime

Palm sugar dressing
¼ cup grated palm sugar
½ cup fresh lime juice / 1 tsp fish sauce
½ red chilli, deseeded and finely chopped

Preheat oven to 180˚C. Trim the top of the garlic so that the cloves are exposed.  Remove the outer skin and place onto a piece of foil. Drizzle with oil, fold the foil over the top and place in oven for about 45 minutes. Combine all of the other ingredients in a saucepan over medium heat, stirring occasionally, and when it begins to boil, reduce the heat and allow to simmer until reduced by half.

Squeeze the garlic head to extract a heaped teaspoon of roasted garlic paste and mush it into the glaze, stirring well so that the garlic is evenly dispersed. Place an ovenproof pan over high heat. Score the fat on the duck breasts in a tight criss-cross pattern and then sear, skin-side down, in the hot pan, until most of the fat has rendered out and the skin is nice and crispy.

Remove from the heat and baste generously with glaze before turning them over. Glaze the skin, and place into a pre-heated oven for 10-15 minutes, basting every 5 minutes, until the breasts are just cooked but still slightly pink in the middle. To make the salad dressing, combine the ingredients in a bowl and stir to allow the sugar to dissolve and for the flavours to infuse. Serve with greens and wraps as suggested above.

Serves 4

Michael’s wine recommendation – CLICK HERE

Nativo White 2011

Nativo Organic White Blend 2014

TracyTracy Foulkes

Tracy Foulkes is the heart and soul behind NoMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NoMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NoMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NoMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NoMU Co-Creator, Paul Raphaely.

Click here to go to the NoMU website

September 10th, 2015|Categories: Recipes|Tags: , , , |