Pan Roasted Duck Breast Recipe
Red beet puree, golden beet, grilled brussels sprout, scallion, olive, chicken jus
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Ingredients
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Duck Breast
Red Beet Puree
Golden Beet
Grilled Brussels Sprouts
Scallion Garnish
Chicken Jus
Olive Topping
Method
Duck Breast Preparation
- 1
Score and Season Duck
Score the skin of the duck breasts in a crosshatch pattern without cutting into the flesh. Season both sides with salt and black pepper.
- 2
Pan Roast Duck
In a cold skillet, place the duck breasts skin-side down. Turn on the heat to medium and cook for about 6-8 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes for medium-rare. Remove from heat and let rest.
Red Beet Puree
Golden Beet Preparation
- 5
Prepare and Roast Golden Beets
Peel and chop the golden beets. Toss them in olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender.
Grilled Brussels Sprouts
- 6
Scallion Garnish
- 7
Prepare Scallions
Chop the scallions finely and toss them in olive oil.
Chicken Jus
- 8
Assembly
- 9
Plate the Dish
On a serving plate, spread a layer of red beet puree, add golden beets, grilled Brussels sprouts, and sliced duck breast. Drizzle with chicken jus, and top with black olives and scallion garnish.
