Glazed fillet of duck breast with spices/sweetcorn hummus and pancakes

Difficulty :
Preparation :
25 min
Baking :
40 min
Type of recipe :
Main course


2 duck breasts
1 corn (or wheat) tortilla measuring at least 20 cm in diameter
½ cucumber
8 spring onions
280g sweetcorn
1½ tablespoons tahini
Juice of one lemon
2 tablespoons olive oil
2 tablespoons chopped parsley
1 clove garlic, chopped

Spice glaze:

½ litre of veal stock
15g unpeeled garlic
15g ginger
20g lemongrass
2gr coarsely ground pepper
2gr fennel seeds
75g honey
25g brown sugar
165g white balsamic vinegar
50g sesame oil
30g soy sauce (lightly salted)
150g oyster sauce



For the glaze:

Finely chop the garlic and ginger, without peeling, and then chop the lemongrass

Caramelise the honey and sugar until golden brown

Add the chopped herbs, pepper and fennel seeds.  Cook thoroughly, but do not burn

Deglaze with vinegar and reduce until almost dry

Add the veal gravy and cook over medium heat for 5 mins

Add sesame oil, soy sauce and oyster sauce, reduce for three mins

Remove from the heat, cover, and leave to infuse for an hour.

Press the sauce through a sieve to extract all the juices

Set aside at room temperature


Peel and core the cucumber and cut into sticks

Trim the spring onions and cut into sticks

Drain the corn, keep the juice

Put the corn, tahini, lemon juice, olive oil, chopped parsley, chopped garlic and paprika into a blender

Mix until smooth and creamy, adding a little of the reserved cooking liquid if necessary

Set aside in a cool place

Trim and roast the duck breasts

2 minutes after cooking, brush them with the spice glaze

Leave to rest

Cut the tortilla into 8 pieces. Keep warm

When ready to serve, brush the duck breasts again with the glaze

Reheat using a salamander grill and slice thinly

Place a small spoon of the corn hummus on a piece of tortilla, add a few pieces of finely sliced duck, cucumber and spring onions

Roll up the stuffed tortillas and close with a small skewer


Enjoy your meal