Name: Seared Duck Breast with Red Wine Reduction and Root Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item duck breast; 150 ml red wine; 200 g carrot; 200 g parsnip; 200 g potato; 20 g butter; 1 item shallot; 2 clove garlic; 5 g thyme; 15 ml olive oil; 5 g salt; 2 g black pepper

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Seared Duck Breast with Red Wine Reduction and Root Vegetables

Seared Duck Breast with Red Wine Reduction and Root Vegetables

A rich and flavorful dinner featuring seared duck breast with a red wine reduction, served alongside seasonal root vegetables.

Ingredients:

2
item
duck breast
150
ml
red wine
200
g
carrot
200
g
parsnip
200
g
potato
20
g
butter
1
item
shallot
2
clove
garlic
5
g
thyme
15
ml
olive oil
5
g
salt
2
g
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat oven to 200°C.
Score the skin of the duck breasts and season with salt and pepper.
Heat olive oil in a pan over medium-high heat. Sear duck breasts skin-side down until golden brown.
Flip the duck breasts and sear the other side for 2 minutes.
Transfer duck breasts to a baking dish and roast in the oven for 8-10 minutes.
In the same pan, add shallot and garlic, sauté until soft.
Add red wine and thyme, reduce by half to make a sauce.
Boil carrots, parsnips, and potatoes until tender. Drain and toss with butter, salt, and pepper.
Slice duck breasts and serve with root vegetables and red wine reduction.

Nutrition	Per Serving 1000 g	Per 100g
Energy	758 kcal	76 kcal
Protein	50 g	5.0 g
Fibre	10 g	1.0 g
Salt	2 g	0.2 g
Sugar	5 g	0.5 g
Carbohydrates	60 g	6.0 g
Fat	40 g	4.0 g

2
item
duck breast
150
ml
red wine
200
g
carrot
200
g
parsnip
200
g
potato
20
g
butter
1
item
shallot
2
clove
garlic
5
g
thyme
15
ml
olive oil
5
g
salt
2
g
black pepper

Preheat oven to 200°C.

Score the skin of the duck breasts and season with salt and pepper.

Heat olive oil in a pan over medium-high heat. Sear duck breasts skin-side down until golden brown.

Flip the duck breasts and sear the other side for 2 minutes.

Transfer duck breasts to a baking dish and roast in the oven for 8-10 minutes.

In the same pan, add shallot and garlic, sauté until soft.

Add red wine and thyme, reduce by half to make a sauce.

Boil carrots, parsnips, and potatoes until tender. Drain and toss with butter, salt, and pepper.

Slice duck breasts and serve with root vegetables and red wine reduction.

Seared Duck Breast with Red Wine Reduction and Root Vegetables Seared Duck Breast with Red Wine Reduction and Root Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Seared Duck Breast with Red Wine Reduction and Root Vegetables

Seared Duck Breast with Red Wine Reduction and Root Vegetables