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.
Ingredients
Duck
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Duck Breast 5 pc
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Salt and Pepper
Beetroot salad
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Cooked beetroots 5 x
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HELLMANN'S Balsamic Vinaigrette 150 ml
Garnish
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Brussels sprouts 300 g
Presentation
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Salt and Pepper
-
Dried orange peel
Preparation
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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.
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Beetroot salad
- Cut up the beetroot, place it in a container and pour over the HELLMANN'S Balsamic Vinaigrette.
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Garnish
- Cook the sprouts until tender and season to taste.
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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.
