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Duck Breast with Beetroot, Orange and Balsamic Vinegar

The beetroot and balsamic are a great combination when matched with full flavour of the duck. The dried orange peel forms a wonderful combination with the beetroot and the duck.

Duck Breast with Beetroot, Orange and Balsamic Vinegar – Recipe

Ingredients

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Duck

  • Duck Breast 5 pc
  • Salt and Pepper

Beetroot salad

  • Cooked beetroots 5 x
  • HELLMANN'S Balsamic Vinaigrette 150 ml

Garnish

  • Brussels sprouts 300 g

Presentation

  • Salt and Pepper
  • Dried orange peel

Preparation

  1. Duck

    • Make cuts crosswise in the fat of the duck breasts.
    • Season the duck breasts with salt and pepper and fry them starting in a cold pan to render fat.

  2. Beetroot salad

    • Cut up the beetroot, place it in a container and pour over the HELLMANN'S Balsamic Vinaigrette.

  3. Garnish

    • Cook the sprouts until tender and season to taste.

  4. Presentation

    • Carve the duck breasts and arrange them on the plates.
    • Scatter the beetroot with the dressing and the sprouts over the plates.
    • Grate the orange peel over the dish just before serving.