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
- 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 Balsamic Vinaigrette.
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.