Trim excess fat and score the duck breasts. Season all around with salt and pepper. Preheat a thick bottom frying pan and seal the breasts skin side down first, flip over in order to seal the meat on both sides. Remove excess fat from pan; pour in the orange juice with the zest & the carob syrup. Turn the duck breasts in this liquid to glaze, remove and finish cooking in a hot oven for approx. 8 minutes for medium cooking temperature. In a separate pan, cook the chopped vegetables in the butter, stir in the pancetta and herbs and cook further. Chop the chestnuts roughly and add to the pan, next add the cranberries, mix well and simmer with the Marsala wine. Allow the liquids to evaporate, remove from heat and stir in 1 block of dark chocolate. Serve the duck sliced over the chestnut ragout, drizzle with the carob sauce & grate more chocolate on top.
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