Best Cumin And Honey Carrots Recipes

SPICE CRUSTED DUCK BREAST WITH ORANGE-HONEY GLAZE AND CUMIN SCENTED CARROTS

SPICE CRUSTED DUCK BREAST WITH ORANGE-HONEY GLAZE AND CUMIN SCENTED CARROTS image

Yield 4 people

Number Of Ingredients 27

Ingredients

The Cumin Scented Carrots
1 ½-pounds baby carrots,
peeled
2 tablespoons butter
1 teaspoon honey
1 teaspoon ground cumin
pinch cayenne
½ lemon
fine sea salt and freshly
ground pepper
The Spiced Duck Breast
½ teaspoon ground star anise
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground white
pepper
pinch cayenne
4 (6- to 8-ounce) boneless duck
breast halves, trimmed
1 tablespoon canola oil
2 shallots, peeled and thinly
sliced
1 tablespoon honey
½ cup orange juice
¼ cup lemon juice
2 tablespoons butter
fine sea salt

Steps:

Place the baby carrots in a large skilled with butter, honey and about ⅓ cup water. Heat over medium high heat and season the carrots with cumin, cayenne, salt and pepper and cook stirring occasionally, until lightly caramelized and tender, about 20 minutes. While the carrots are cooking, stir together the star anise, cumin, coriander and white pepper in small bowl. Season the duck breasts on both sides with salt, then crust the skin side of the duck breasts with the spice mixture. Divide the canola oil into 2 sauté pans and heat over medium heat. When the pans are hot, gently place two duck breasts, skin side down in each pan. Lower the heat to medium low and cook until skin is golden brown and crispy, about 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium rare. Transfer the duck breasts to the cutting board to rest. Return the pan to the stove. Over medium heat, divide the shallots between the pans and cook until soft. Add the honey, orange juice and lemon juice and reduce by half. Finish the pan sauce by whisking in the butter, seasoning to taste with salt then combine the sauce into one pan. Thinly slice the duck breasts crosswise. Place the duck slices on the plates, spoon some of the glaze over the duck and serve with the roasted carrots.

CUMIN AND HONEY CARROTS

Cumin and Honey Carrots image

Make and share this Cumin and Honey Carrots recipe from Food.com.

Provided by Chef mariajane

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 -10 carrots, peeled
4 teaspoons unsalted butter
4 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
4 teaspoons sesame seeds, toasted briefly in a dry skillet
1 tablespoon cumin seed, toasted briefly in a dry skillet

Steps:

In a large saucepan bring salted water to a boil.
Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.

Nutrition Facts : Calories 64.1, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 189.4, Carbohydrate 9.4, Fiber 2, Sugar 5.8, Protein 1

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