DUCK BREAST WITH ORANGE–CARDAMOM GLAZE & LENTIL RAGOUT

Category: Poultry – Fine Brasserie / Editorial | Season: Autumn / Winter | Serves: 4
Prep: 45 min Cook: 40 min | Total: ±1 h 25 min | Difficulty: Advanced

THE STORY

Cooking duck is like conversation — it’s all about knowing when to listen and when to speak.
You need to start cold, give it time, and let the fat render out slowly until the skin talks back in crisp whispers.

This dish pairs duck’s deep richness with a glaze that’s sharp, floral, and alive — orange juice reduced with cardamom, honey, and vinegar until it tastes like the edge of winter giving in to spring.
Underneath sits a lentil ragout that feels like soil and smoke — earthy, grounding, and quietly confident.

The result: warmth, perfume, and patience on a plate.

What you receive

• Full professional recipe in KooK Studioo A4 PDF format, ready for publication

• Story, detailed method, chef’s insight, pairing, and plating

• Copyright and licensing statement included

• Written in chef-standing-next-to-you voice

License & Purchase Options

Non-Exclusive License — €300
Use once in print or online; copyright remains with KooK Studioo.