Seared Duck Breast With Beet Slaw Recipe

Name: Seared Duck Breast With Beet Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None oranges, peeled, pith and membranes separating segments removed, any juice collected; 4 tbsp lemon juice; 1-1 1/2 tsp sugar; 5 tbsp olive oil; 250 g carrots, peeled and grated; 750 g raw beetroots, peeled and grated; 4 None small duck breasts (about 250g each), skin removed and cut into narrow strips; 200 ml soured cream; 2 tbsp mayonnaise; None None Pinch of cayenne pepper; 1 slice white bread, crumbled; 8 sprigs fresh flat-leaf parsley, finely chopped

Servings: persons

2 None oranges, peeled, pith and membranes separating segments removed, any juice collected
4 tbsp lemon juice
1-1 1/2 tsp sugar
5 tbsp olive oil
250 g carrots, peeled and grated
750 g raw beetroots, peeled and grated
4 None small duck breasts (about 250g each), skin removed and cut into narrow strips
200 ml soured cream
2 tbsp mayonnaise
None None Pinch of cayenne pepper
1 slice white bread, crumbled
8 sprigs fresh flat-leaf parsley, finely chopped

1
Preheat the oven to 175u00b0F. In a bowl, mix the orange juice, lemon juice and sugar and season with salt and black pepper. Gradually whisk in 2 tbsp oil. In a separate bowl, mix the carrots, beets and orange segments. Toss with the dressing.
2
Season the duck breasts with salt and black pepper. Heat 3 tbsp oil in a frying pan and sear the meat over a high heat until browned on all sides. Transfer to a roasting pan and roast for 20 mins.
3
In a bowl, mix the sour cream, mayonnaise and cayenne pepper and season with salt. Heat a frying pan and fry the duck skin until crispy. Drain on paper towels. Drain the fat, leaving 1-2 tbsp in the pan. Add the breadcrumbs to the pan and fry for 1-2 mins, until golden. Remove from the heat and stir in the parsley.
4
Remove the duck from the oven and allow to rest for 5 mins. Cut into slices and arrange on plates with the crispy skin and coleslaw. Sprinkle with the bread and parsley mixture and serve with the sour cream dressing.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None oranges, peeled, pith and membranes separating segments removed, any juice collected, 4 tbsp lemon juice, 1-1 1/2 tsp sugar, 5 tbsp olive oil, and more.

Yes, Seared Duck Breast With Beet Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Duck Breast With Beet Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions