Glazed Duck Breast with Roasted Root Vegetables
By Maille
Published on 20 April 2022
Succulent, rich and comforting, this sweet and sticky duck breast with chunky root vegetables is the perfect dish for a chilly evening. Decorate by drizzling with balsamic vinegar before serving. Time and servings
40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 2 tablespoons of maille mustard
- 1 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- 1 carrot
- 1 purple carrot
- 1 parsnip
- 1 sweet potato
- 1 white potato
- 1 butternut squash
- 1 duck breast
- 1 tbsp of honey
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 pinch of salt, to taste
- 1 pinch of pepper, to taste
Method
Step 1
Preheat the oven to 200°C.Step 2
Cut the root vegetables into big chunks, season abundantly with salt, pepper, olive oil, balsamic vinegar, honey, thyme, rosemary and 1 tbsp of Maille mustard with Honey and Balsamic Vinegar. Bake at 200°C for 30 minutes.Step 3
Carve the duck breast skin with a knife and roast it in a pan, skin side first, for 6-8 minutes. Smear the breast with a glaze made of honey, balsamic vinegar and the mustard.Step 4
Once the duck breast is fully glazed, slice it and serve with the roasted root vegetables.