Seared Duck with Roasted Beetroot and Orange Salad
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- 4 duck breasts, skin on
- 2 large beetroot, diced
- 1 orange, peeled, pith removed and segmented
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 100g Danish feta, diced
- 1/2 cup flat-leaf parsley
- 1/2 cup mint leaves
- 2 tbsp pomegranate seeds
- rocket
- sea salt and cracked black pepper
Method
Toss beetroot in a bowl with salt, pepper, maple syrup and olive oil. Place beetroot into greased tray and roast at 180 degrees until tender. Put aside.
Sear duck breasts, skin side down in a little oil in oven-proof pan. Turn duck over and place in oven at 180 degrees for 20 minutes or until it is springy to touch. Remove from the oven and rest.
In a large bowl, mix rocket, fresh herbs, pomegranate and feta. Divide onto four plates, add orange segments and beetroot. Halve duck breast on an angle and place on the salad.
Drizzle with pan juices from the roasted beetroot.