
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
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2 Gressingham duck breasts (skin on)
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1 large beetroot
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2 carrots
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2 large potatoes
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Green beans
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Balsamic vinegar pearls
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Balsamic vinegar
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Sprigs of rosemary and thyme
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Olive Oil
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Spinach leaves
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Salt & Pepper
Method
1. Prepare veg and cook. Put to one side.
2. With a sharp blade, score the skin in a crosshatch pattern.
3. Season with salt and pepper.
4. In a cold pan, place the duck breast skin down.
5. Turn on the heat and increase to medium-high heat for 6-8 minutes.
6. Turn breast and cook for a further 3-5 minutes or until internal temp is 130'F.
7. Allow the meat to rest skin side up for 5 minutes.
8. Toss vegetables in same pan to add colour and flavours.
9. During this time, plate up veg.
10. Add duck breast to plate and decorate with balsamic vinegar pearls