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Duck breast with vanilla carrots

Category Vegetables & mushrooms

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  • 50 minutes
  1. 4 duck breast with skin (approx. 200 g each)
  2. salt, pepper
  3. 1 kg carrots
  4. 1 onion
  5. 1 vanilla bean
  6. 250 ml orange juice
  7. 200 ml cream

1. Lightly cut into the duck breast skin crosswise and season with salt and pepper.

2. Peel the carrots and cut into thin slices. Peel and finely cut the onion. Slice open the vanilla bean lengthwise and scrape out the pulp.

3. Add the onion to the small pan and heat on highest level up to the roasting window. Deglaze with orange juice, add the vanilla pulp and reduce everything by half.

4. Add carrots dripping wet to the pot. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.

5. Place the duck breast with the skin side facing down in the large pan. Heat the pan on highest level up to the roasting window (until the turning point is reached for induction hobs), turn over the duck breast, remove the pan from the hob, cover and let stand for approx. 10 minutes.

6. Add the cream to the orange sauce, puree and add to the carrots. Degrease the cooking juices from the duck breast, add to the vegetables and season to taste.

7. Cut the duck breast into thin slices and serve with vegetables.


  • You can remove the cooking juices by directly skimming off the fat from the pan with a spoon. For larger quantities of sauce, the easiest way is to use a fat separator.

This recipe has been tested and approved by AMC.

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Cooking method

suitable for controlled coooking

Vegetable window

Cooking without added water

Roasting without added fat

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