Duck Breast Recipe
Roasted duck breast, root vegetables millefoglie, wild berry jus, butternut squash & mascarpone
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Ingredients
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Duck Breast
Root Vegetables Millefoglie
Wild Berry Jus
Butternut Squash & Mascarpone
Method
Preparing Duck Breast
- 1
Score and Season
Score the skin of the duck breast in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck
Place the duck breast skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 4-5 minutes. Remove from heat and let rest.
Cooking Root Vegetables
- 3
- 4
Layer and Bake
Layer the sliced vegetables in a baking dish and bake at 375°F (190°C) for 30-35 minutes until golden and tender.
Making Wild Berry Jus
- 5
- 6
Reduce the Sauce
Simmer the mixture over medium heat until reduced by half. Strain if desired.
Preparing Butternut Squash & Mascarpone
- 7
Cook Squash
Steam or boil butternut squash until tender. Blend with mascarpone, nutmeg, and salt until smooth.
