Pan-Seared Duck Breast
Crispy-skinned duck breast with a cherry port reduction and roasted sweet potatoes.
Fra Nutrolas kuraterede opskriftsbibliotek
Ernæringsfakta (pr. portion)
Værdier er pr. portion
45 g
Protein
40 g
Kulhydrater
33 g
Fedt
Ingredienser
704 KalDuck breast
2 pieces (200g each)
258 KalSweet potatoes
300 g
50 KalCherries (pitted)
100 g
64 KalPort wine
80 ml
102 KalButter
1 tbsp
0 KalFresh thyme
3 sprigs
120 KalOlive oil
1 tbsp
Fremgangsmåde
- 1
Preheat oven to 200°C (400°F). Cube sweet potatoes, toss with olive oil, and roast for 25 minutes.
- 2
Score duck skin in a crosshatch pattern. Season with salt and pepper.
- 3
Place duck skin-side down in a cold pan. Turn heat to medium and render fat for 8 minutes.
- 4
Flip and cook 4 more minutes for medium-rare. Rest for 5 minutes.
- 5
In the same pan, add cherries and port wine. Simmer until reduced by half. Finish with butter.
- 6
Slice duck and serve with sweet potatoes and cherry sauce.
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