Pan fried Duck Breast, roasted root veges and balsamic vinaigrette
For the Duck:
1 litre water
1 litre cold water
1/4 cup salt
1/4 cup brown sugar
2 cinnamon sticks
2 star anise
- Bring the sugar, water, salt, anise, peppercorn, cinnamon and cloves to the boil then turn off the heat
- Using a very sharp knife, carefully score the skin of the duck about 1 millimetre deep
- Allow to cool completely before pouring over the duck breasts.
- Leave in the brine for up to 24 hours.
- Drain the liquid and pat the duck breasts dry.
- In a cold skillet place duck skin side down. Bring up to a medium heat and cook for 5 minutes. The cold pan is important to help render the fat.
- Turn 90 degrees keeping skin side down and cook for another 3 minutes
- Turn over and cook for another 5 minutes.
- Aim for 50 degrees internal temp for medium rare as it will rest up to 55 in 5 -7 minutes. If you prefer more medium aim for 55 as this will rest up to about 60.
It is important to use a thermometer as all duck breasts are of a different size.
For the roasted veges
1/2 tsp nutmeg
1 tbs olive oil
1 carrot peeled and diced
1 parsnip peeled and diced
1 beetroot peeled and diced
1 kumara peeled and diced
- Dice all veges into 1.5cm cubes
- Line a tray with baking paper
- Add the carrot, parsnip, kumara and beetroot
- Sprinkle with the nutmeg, the olive oil. Season with a little salt and pepper.
- Cook at 190 degrees celcius for 20 minutes
Honey Balsamic Vinaigrette
2 tbs honey
1 tbsp balsamic vinegar
3 tbsp olive oil
A few cracks of freshly cracked black pepper
- Mix above ingredients together in a bowl and set aside.
- Mix the roasted vegetables with 2 tablespoons of the vinaigrette.
- Cut the duck breasts lengthways
- Assemble the veggies in the centre of the plate and place the cut duck breast on top
- Drizzle with the remaining vinaigrette and serve.
I served mine with some steamed greens but a leafy garden salad would also be a great addition!