Roasted duck—because who doesn’t want to channel their inner gourmet chef? Add some mocha ice cream, and suddenly, dinner transforms into a luxury experience. We’ve got crispy, tender duck that practically melts in your mouth, paired with a coffee-chocolate dessert that will make you reconsider every other dessert you’ve had. This combination doesn’t just make your taste buds sing; it practically hosts a whole concert. Let’s be real—this recipe isn’t for the faint of heart. It’s bold, it’s rich, and it’s ready to make you feel like you’ve just unlocked the culinary equivalent of a gold medal.
Roasted Duck with Mocha Ice Cream
A show-stopping dish of roasted duck paired with the irresistible coolness of mocha ice cream, blending savory and sweet.
Ingredients
For the Roasted Duck:
- 2 whole duck breasts about 1.5 lbs
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary chopped
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tbsp balsamic vinegar
For the Mocha Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tbsp instant espresso powder
- 3 oz dark chocolate chopped
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
For the Roasted Duck:
- Prepare the duck: Preheat oven to 400°F. Rub duck with olive oil, salt, pepper, and rosemary.
- Sear the duck: In a hot pan, sear the duck, skin-side down, until crispy.
- Roast the duck: Transfer to the oven and roast for 25-30 minutes until the internal temperature reaches 135°F for medium-rare.
- Make the glaze: In a saucepan, combine orange juice, honey, and balsamic vinegar. Simmer until thickened.
- Glaze the duck: Brush the duck with the glaze and roast for another 5 minutes. Rest before serving.
For the Mocha Ice Cream:
- Mix the cream: In a saucepan, combine cream, milk, sugar, espresso powder, and salt. Heat until sugar dissolves.
- Melt the chocolate: Stir in chopped chocolate until melted and smooth.
- Chill the mixture: Remove from heat and let the mixture cool. Stir in vanilla extract.
- Churn the ice cream: Pour into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze: Transfer to a container and freeze until firm
Notes
Nutritional Values (Per Serving)
Roasted Duck:
Calories: 500Total Fat: 36g
Saturated Fat: 10g
Carbohydrates: 10g
Fiber: 1g
Protein: 38g
Mocha Ice Cream:
Calories: 350Total Fat: 24g
Saturated Fat: 14g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Iron: 10%
- Calcium: 6%
- Vitamin C: 4%
- Magnesium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Duck tips: Make sure to score the duck skin to get that perfect crispy texture.
- Ice cream upgrade: For an extra indulgent touch, add a drizzle of chocolate sauce over the ice cream.
- Resting the duck: Don’t skip resting the duck after roasting, it helps the juices redistribute.
- Pair the duck with a glass of red wine for maximum sophistication.
