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  1. Inspiring food service recipes for New Zealand

Duck Breast with Beetroot, Orange and Balsamic Vinegar

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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Ingredients per serve

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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

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

  1. 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.

  2. Beetroot salad

    • Cut up the beetroot, place it in a container and pour over the HELLMANN'S Balsamic Vinaigrette

  3. Garnish

    • Cook the sprouts until tender and season to taste.

  4. 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.
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