Duck Breast with Beetroot, Orange and Balsamic Vinegar

Name: Duck Breast with Beetroot, Orange and Balsamic Vinegar
Yield: 10
Ingredients: 5.0pc Duck Breast; 0.0 Salt And Pepper; 5.0x Cooked beetroots; 150.0ml HELLMANN'S Italian Balsamic Dressing 2.55 L; 300.0g Brussels sprouts; 0.0 Dried Orange Peel

Duck Breast with Beetroot, Orange and Balsamic Vinegar – Recipe

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.

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Duck

Duck Breast 5.0 pc
Salt And Pepper

Beetroot salad

Cooked beetroots 5.0 x
HELLMANN'S Italian Balsamic Dressing 2.55 L 150.0 ml

Garnish

Brussels sprouts 300.0 g

Presentation

Dried Orange Peel

Roasts

Australian

Main Meals

Poultry

Other European

Casual Dining

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.

...

Preparation

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.
Beetroot salad
- Cut up the beetroot, place it in a container and pour over the HELLMANN'S Italian Balsamic Dressing.
Garnish
- Cook the sprouts until tender and season to taste.
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.