Roast duck breast with Autumn root vegetables and balsamic syrup
Sweet balsamic syrup can be made by simply gently warming balsamic vinegar. This is a comforting Autumnal dish with root vegetables and
a sweet balsamic glaze.
- Pre-heat oven 200°C, Fan 180°C, Gas Mark 6
- Make your balsamic syrup. Using a small based pan; bring 2 bottles of balsamic vinegar to the boil, and then
reduce to a “rolling simmer”. Keep a close eye on the vinegar and when it starts to look like it is thickening,
carefully taste & continue to gently heat until the liquid will coat the back of a spoon. This will make approximately
half a bottle.
- Put the onion, beetroot, carrot, potatoes, garlic, and herbs into a roasting tray and season them well with salt and pepper
and add olive oil. Mix well so that all the vegetables are covered in oil. (Add a little more if necessary). Place into the
oven and cook for approx 40-50 mins, stirring once halfway through cooking. The spinach will need to be added to these
vegetables 5 mins from completion of cooking time.
- When the vegetables have been in the oven for 20 minutes, start cooking the Gressingham duck breasts. Place an empty
roasting tray in to the oven to keep it warm.
- Take the breasts and lightly score the skin and pat dry. Place the breasts skin side down in a frying pan on a low to
medium heat with no oil. Cook for 6-8 minutes until the skin is golden and crispy. Be sure to carefully pour off any excess fat
as it is cooking.
- Once the skin is crispy, flip the duck over and sear the meat for 30 seconds. Transfer to the warm baking tray and place in
the oven to cook for 12 mins for a medium rare result (leave in the oven for longer if you like your duck well done.)
- Remove from the oven and allow to rest until the vegetables are cooked.
- Once the spinach has been added and cooked through, remove from the oven, pour over 2 tbsp of the balsamic syrup, mix
well with the vegetables and serve onto 2 plates. Carve the duck and place on top of the vegetables. Serve.