Roasted Pennsylvania Duck Breast* Recipe
roasted root vegetable & leek hash, wilted spinach, broccolini, waldorf salad, grapes, apples, pecans, caramalized prune balsamic sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Preheat the oven to 375°F (190°C). Score the skin of the duck breast with a sharp knife in a crosshatch pattern. Season generously with salt and pepper.
- 2
Roast the Duck
Place the duck breast skin side down in a cold skillet. Turn the heat to medium and cook until the fat renders and the skin is crispy, about 6-8 minutes. Flip the duck breast, then transfer the skillet to the oven and roast for an additional 10-12 minutes. Remove from the oven and let rest.
- 3
Prepare the Root Vegetable and Leek Hash
While the duck is roasting, peel and dice the root vegetables. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks and root vegetables, cooking until tender, about 10-15 minutes. Season with salt and pepper.
- 4
Sauté Spinach and Broccolini
In another skillet, heat the remaining tablespoon of olive oil. Add the broccolini and sauté for 3-4 minutes until bright green and tender. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
- 5
- 6
Prepare Caramelized Prune Balsamic Sauce
In a small saucepan, combine the chopped prunes and balsamic vinegar. Simmer over low heat until thickened, about 10 minutes, stirring occasionally.
- 7
Plate the Dish
Slice the duck breast and arrange it on plates alongside the root vegetable and leek hash, wilted spinach, and broccolini. Top with the Waldorf salad and drizzle with the caramelized prune balsamic sauce.
