Habanero Honey Duck Breast with Roasted Carrots, Brussel Sprouts, Mini Yellow Peppers, and Pan-toasted, Honey-soaked French Bread.

For the duck:
Score the Duck skin just down to the meat and season.

In a small mixing bowl combine:

125ml soy sauce

30ml oyster sauce

45 ml of habanero honey( for this I keep a jar of clover honey with 2 habaneros submerged in the fridge, but you can buy some in specialty stores)

7.5ml paprika

7.5ml chili flakes

5ml The Blackening

25gm minced garlic

Using a pastry brush, brush the marinade over the scored skin of the duck breast every 20 minutes or so for 2-3hrs. The more you brush the deeper the taste.

On medium heat, in a pan that can go in the oven, place the breast skin-side down and cook until the skin has a nice dark brown colour. Turn over and place in the oven at 325*. Cook to an internal temp of 135*.

For the vegetables, you will need:

200gm carrots cut on the bias

230gm whole cleaned Brussel sprouts

4 halved mini peppers

30ml toasted almond slices

25gm minced garlic

30ml olive oil

You will want to blanch your carrots and Brussel sprouts in lightly salted water, and ice bath them after they have just become a little soft.

Toss all the vegetable ingredients in olive oil and roast them at 325*

For the bread:

On a flat plate pour out enough habanero honey to just cover the surface and lay 2 slices of french bread in it. let the honey soak in for 15mins or so and fry the honey side down until the bread has become browned and crispy.