Duck Breast with Root Vegetables and Beetroot Puree
Beetroot Puree
Ingredients
- 1 beet, cooked, peeled, and cut into 8 pieces
- 2 Tablespoons (30 ml) olive oil
- 1 teaspoon (3 g) salt
- ½ teaspoon granulated sugar
Directions
- To begin, make the beetroot puree by adding the cut beets, olive oil, salt, and sugar to the Vitamix container in the order listed and secure the lid.
- Select Variable 1, start the machine, and slowly increase to its highest speed. Blend for 1 minute. Use a spatula to remove the puree to a bowl and set aside.
Main Dish
Ingredients
- 7 Tablespoons (100 g) butter
- 4 sprigs thyme
- 1 garlic clove, peeled and sliced
- 4 baby golden beets, quartered
- 4 baby red beets
- 2 carrots, cut into batons
- 1 Rutabaga (Swede), cut into batons
- 1 Tablespoon white balsamic vinegar
- 2 duck breasts
- 1 teaspoon (3 g) salt
- ½ teaspoon ground black pepper
Directions
- Preheat the oven to 375°F (175°C).
- Add the butter to a large ovenproof sauté pan over high heat. Once foaming, add the thyme and garlic. Allow to pop for 5 seconds, then add the cut vegetables. Toss the vegetables with the vinegar in the sauté pan. Season to taste with salt and pepper.
- Allow to sauté for 3 to 4 minutes, then remove to a baking sheet and place in the oven. Cook for 35 to 40 minutes, until golden brown and tender.
- While the vegetables are cooking, season the duck breast with salt and pepper and sear in an ovenproof sauté pan over medium-low heat. Render the skin until golden-brown and crispy, about 6 to 8 minutes. Flip the duck over, and place in the oven for another 8 to 10 minutes, or until an inserted thermometer reads 125°F (60°C). Remove and let rest 10 minutes before carving.
- While the duck is resting, gently reheat the beet puree.
For Garnish
Ingredients
- fresh thyme leaves
- red vein sorrel
Directions
- To assemble the dish, spoon the puree onto plates, then arrange the vegetables and duck breast on top. Garnish with red vein sorrel and fresh thyme leaves.
Nutrition Information
| Serving Size | 1 servings |
| Amount Per Servings | |
| Calories | 450 |
| Total Fat | 30 |
| Saturated Fat | 14 |
| Cholesterol | 85 |
| Sodium | 1350 |
| Total Carbohydrate | 35 |
| Dietary Fiber | 9 |
| Sugars | 23 |
| Protein | 13 |
Duck Breast with Root Vegetables and Beetroot Puree is rated
out of
5 by
1.
Rated 5 out of
5
by
Hicksie_dust from
Stunning dish
This is a dish that really impresses but is pretty easy to put together. I made it for some friends at the weekend and they were blown away by the flavour of the puree. Will be making this again.
Date published: 2017-10-13
