Pan-fried duck breasts with roasted root vegetables
- Preparation : 15 minutes
- Cooking : 25 minutes
- Portions : 4
- 4 Brome Lake duck breasts
- 6 cloves garlic
- 2 sprigs rosemary
- 12 carrots with tops, cut in half lengthwise and peeled
- 6 parsnips peeled and cut in half lengthwise (or quartered, depending on their thickness)
- 20 fine green beans, trimmed
- 12 small onions (cipollini-type), peeled
- 30 ml (2 tbsps.) melted Brome Lake duck fat
- 3 shallots, finely chopped
- 2 Spartan or Cortland apples, peeled and chopped
- 125 ml (1/2 cup) balsamic vinegar
- 125 ml (1/2 cup) port
- 60 ml (1/4 cup) maple syrup
- Salt and pepper to taste
Take the duck breasts out of the refrigerator about ten minutes before cooking.
Score the skin in a crisscross pattern, without cutting the meat. Season with salt and pepper. Set aside.
Preheat a frying pan to medium-high heat, grill the breasts with the skin side down for 2 minutes, then reduce the heat to medium. Crush the three remaining garlic cloves in their skins and add to the frying pan, along with two sprigs of rosemary. Cook for another 5 minutes, still skin side down, occasionally spooning the fat over the duck breasts. Turn and cook flesh side down for 5 minutes, occasionally spooning fat over the meat.
For more tender meat, put the breasts on a plate, cover loosely with aluminium foil, and allow to sit for 5 minutes.
Cut the breasts into 2 or 3 pieces and serve accompanied by roasted vegetables. Serve the sauce in a gravy boat.
Preparing the Vegetables
- Preheat oven to 350°F (180°C).
- Blanch the carrots, parsnips, green beans and onions for 2 minutes in salted, boiling water.
- Drain the vegetables, place in a baking dish with the duck fat, season and bake for 25 to 30 minutes.
Preparing the Sauce
- Heat a non-stick skillet over medium heat. Add the shallots and cook for about 3 minutes.
- Add 3 finely chopped garlic cloves and the apple pieces. Cook, stirring, for one minute.
- Add vinegar, port and maple syrup. Bring to a boil, scraping the bottom of the pan with a wooden spoon to collect the juices.
- Reduce heat and simmer 5 to 7 minutes or until the liquid is reduced by half.
Recipe from David Vinas, professional chef