Roast Duck Breast with Balsamic-Glazed Root Vegetables
A warming autumnal dish with root vegetables and a sweet balsamic glaze.
- 2 Gressingham duck breasts
- 1 red onion, peeled and cut in quarters
- 1 large beetroot, peeled and cut into 2cm chunks
- 1 large carrot, peeled and cut into 2 cm chunks
- 1 large potato, peeled and cut into 2cm chunks
- 1 bulb of garlic, cut in horizontally
- Few sprigs of rosemary and thyme
- 4 tbsp olive oil
- 2 tbsp balsamic glaze
- Handful of spinach leaves, washed
- Preheat the oven to 200°c or fan 180°c. Put the onion, root vegetables, garlic and herbs into a roasting tray, drizzle with oil and season before mixing well. Place into the oven to roast for about 40 to 50 minutes, stirring once halfway through cooking.
- When the vegetables have been in the oven for 20 minutes, start the Gressingham duck breasts. Place an empty baking tray into the oven below the veg to keep it warm.
- Dry the duck breasts well with kitchen roll and lightly score the skin. Place the breasts skin side down in a frying pan on a medium heat with no oil. Cook for 6 to 8 minutes until the skin is golden and crispy. Carefully pour off any excess fat into a bowl as the duck is cooking. Once the skin is crispy, turn the duck over and sear the meat for 30 seconds.
- Transfer the duck breasts to the heated baking tray and roast in the oven for 12 minutes, or longer if you like your duck well cooked. Remove from the oven and allow it to rest somewhere warm until the vegetables are cooked.
- To finish, fold the spinach into the roasted vegetables and place back in the oven for 5 more minutes. Drizzle over the balsamic glaze and mix well. Serve on warm plates, with the carved duck on top of the roasted vegetables.