As the weather cools, the feeling of homey overtakes you as you want to snug and be comfortable in this relaxing mood. You may find yourself looking for a substantial and filling meal as the day gets shorter and thinking everybody in your family is staying home and getting ready to settle in your nest.
For that, we got you covered. Roast duck breast with roasted beetroot in balsamic wine is an excellent dish for autumn and winter time or just about to any occasion you will celebrate with your family and friends. Duck breasts are juicy and rich in flavor. You can indulge in its mouth-watering goodness with a dose of protein benefit on it.
The duck breast goes very well with roasted duck fat potatoes. I usually add the duck fat to the vegetable at the last stage of cooking to enhance even more the flavor of the potatoes from the fat. This dish comes with a remarkable sauce of balsamic vinegar and pinot gris wine. The mixture of these ingredients in the sauce makes a distinctive flavor that is characterized by refreshing citrus flavor and zesty acidity from the pinot Gris and a sweet-tart and equally fruity taste from the balsamic vinegar. Together combined, these make a wonderful sauce that perfectly complements the roasted duck breast.
Duck breast is good for everyone. It is a rich, red meat that is cut with a slab of fat. It’s moist with a luscious and crispy skin when cooked right. A big plus with this recipe is you can add vegetables to make it healthier meal like roasted beetroot, or a medley of roasted carrots and potatoes. Of course, this is optional to most of my recipes. It all depends on what suits your palate.
Many cooks especially at home struggles on cooking the duck breast flawlessly. To help you out on this dilemma, we have put a step by step procedures on how to prepare the roasted duck breast that you can easily follow and understand. No need to go to a fancy restaurant when you can master the right way to cook it then you can be a kitchen pro and your family and friends will very much be impressed by your skill. All that’s needed is a little patience and tons of inspiration to do it. We can begin by getting all the tools and ingredients ready for this dish. Try it and you will love it.
Roast Duck Breast With Beetroot Potato And Balsamic Port Wine Sauce
This roast duck breast with beetroot potato and balsamic sauce is wonderful for dinner in the autumn, winter or any occasion with family and friends
- 2 duck breasts with skin on
- 1 peeled beetroot cut into 8 wedges
- 2 peeled potatoes cut into 8
- 4 garlic cloves
- 2 ½ tablespoons olive oil
- 1 oz (30 ml) cup port wine( pinot gris)
- 2 oz (60ml) chicken stock
- 4 tablespoons balsamic glaze
- 2 cups watercress and baby spinach
- 4 sprigs of thyme
- Salt and pepper to taste
To roast the vegetables
1. Preheat the oven to 200'C
2.Place the beetroot, potato, garlic cloves into a roasting tray and toss with two tablespoons olive oil, season with salt and pepper. Scatter with sprigs of thyme. Do not mix up beetroot with potatoes or they will get a mixed color
3.Put the tray of vegetables in the oven for 45 minutes
4.Remember to stir vegetables for even cooked
To roast duck breasts
5. When the vegetables are in the oven for 15 minutes, season the duck breast with salt and pepper
6. Heat ½ tablespoon olive oil in a frying pan over a medium heat.
7. Lay the duck breasts skin side down and cook for 6 minutes or until the skin golden brown. Turn to the other side and cook for 2 minutes.
8. Transfer the duck breast to another baking tray with the skin facing up.
9. Put the tray with duck breasts into the oven and roast for 7 minutes
To make the sauce
10. When the vegetables and duck breasts in the oven, use the pan which is used to cook the duck breasts, take out all of the duck fat and keep aside
11. Add balsamic and port wine to the pan and let it bubble for 1 minute, then add the stock and reduce to a thicken sauce.
12. Turn off the heat and keep the sauce warm
13. When the duck breast is cooked, removes from the oven
14. Place the duck breast on a plate cover with foil and leave to rest for 10 minutes
15. Remove the vegetables, add 1 tablespoon duck fat and toss well
16. Place the vegetables back in the oven and continue to roast until the potato is golden brown and beetroot is cooked through
Divide roast vegetables between two plates. Slice the duck breasts and transfer them to plates. Top with watercress and baby spinach and spoon over the sauce then serve
- Duck is actually a red meat. As other red meat, you can eat duck that is cooked medium so it is still pink a little inside
Amount Per Serving
% Daily Value
Total Fat 24.8 g
Saturated Fat 2.8 g
Sodium 17 mg
Total Carbohydrates 41.5 g
Dietary Fiber 5.7 g
Sugars 3 g
Protein 39.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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