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.
Casual Dining
Australian
Other European
Ingredients per serve
Duck Breast with Beetroot, Orange and Balsamic Vinegar
−
+
€0.0
Duck
Duck Breast
/pc
5.0 pc
0%
Salt And Pepper
/
0.0
0%
Beetroot salad
Cooked beetroots
/x
5.0 x
0%
HELLMANN'S Italian Balsamic Dressing 2.55 L
/ml
150.0 ml
0%
Garnish
Brussels sprouts
/g
300.0 g
0%
Presentation
Dried Orange Peel
/
0.0
0%
/
Duck
-
Duck Breast 5.0 pc
-
Salt And Pepper
Beetroot salad
-
Cooked beetroots 5.0 x
Garnish
-
Brussels sprouts 300.0 g
Presentation
-
Dried Orange Peel
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.
