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Easter lunch with small bites | Milkbottle

Easter lunch with small bites

Birds and Feathers

Raosted duck breast, quail eggs with dukkha, small new potatoes with pesto & a salad of fava beans

Recipe
Quail eggs with dukkha

1 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp sesame seeds
3 tbsp hazelnuts
1 tsp salt
1/2 tbsp freshly ground black pepper
Preheat the oven to 180ºC.
Place hazelnuts on a baking sheet and roast in the oven for 5 minutes.
Set aside until cool.
In a dry skillet, toast the sesame seeds until golden brown, place in a bowl and set aside.
In the same skillet toast the cumin seeds and coriander seeds until they begin to pop.
Place cumin seeds and coriander seeds in food processor, ground to a fine powder, and add hem to the sesame seeds.
Place hazelnuts in food processor, ground to a fine powder and add to the spices.
Add the salt & pepper, mix well, and serve the dukkha with hard boiled quail eggs.

Recipe
Roasted duck breasts

2 duck breasts
1 tsp mocovado sugar
2 tsp salt
Place mosovado sugar and salt in a bowl and mix well.
Score the skin side of the duck breasts with a sharp knife in a criss-cross pattern.
Place the duck breasts in a dry and cold skillet over medium heat, and bake for 8-10 minutes, depending on its size.
Sprinkle the duck breasts with salt, turn them around, and bake on the other side for about 3 minutes.
Let the duck breasts rest for a few minutes.
Slice the duck breast in an angle and serve with crusty bread and a salad of fava beans, sprinkled with lemon juice, olive oil, salt & pepper and a handful of roughly chopped mint leaves.

Place mosovado sugar and salt in a bowl and mix well.
Score the skin side of the duck breasts with a sharp knife in a criss-cross pattern.
Place the duck breasts in a dry and cold skillet over medium heat, and bake for 8-10 minutes, depending on its size.
Sprinkle the duck breasts with salt, turn them around, and bake on the other side for about 3 minutes.
Let the duck breasts rest for a few minutes.
Slice the duck breast in an angle and serve with crusty bread and a salad of fava beans, sprinkled with lemon juice, olive oil, salt & pepper and a handful of roughly chopped mint leaves.

Images: Ton Zonneveld via Taverne Agency. Styling: Lisanne Helling. Recipes: Leonoor Ottink

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