KEEN HOME COOK WINNER: GARETH FORD

Pan Seared Duck Breast with Balsamic Vinegar Pearls, Roasted Winter Vegetables & Greens

"Being on a gluten free, dairy free diet and abiding by the Low Fodmap diet, this dish ticked all the right boxes as a game dish."

Ingredients

  • 2 Gressingham duck breasts (skin on)

  • 1 large beetroot

  • 2 carrots

  • 2 large potatoes

  • Green beans

  • Balsamic vinegar pearls

  • Balsamic vinegar

  • Sprigs of rosemary and thyme

  • Olive Oil

  • Spinach leaves

  • Salt & Pepper

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Method

1. Prepare veg and cook. Put to one side.

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2. With a sharp blade, score the skin in a crosshatch pattern.

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3. Season with salt and pepper.

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4. In a cold pan, place the duck breast skin down.

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5. Turn on the heat and increase to medium-high heat for 6-8 minutes.

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6. Turn breast and cook for a further 3-5 minutes or until internal temp is 130'F.

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7. Allow the meat to rest skin side up for 5 minutes.

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8. Toss vegetables in same pan to add colour and flavours.

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9. During this time, plate up veg.

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10. Add duck breast to plate and decorate with balsamic vinegar pearls

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