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 oranges segments only and juice reserved; 4 tablespoons lemon juice; 1 1/2 teaspoons sugar; 5 tablespoons olive oil; 1/2 pound carrots peeled and grated; 1 2/3 pounds beets peeled and grated; 4 duck breasts small, skin removed and cut into narrow strips; 1 cup sour cream; 2 tablespoons mayonnaise; 1 pinch cayenne pepper; 1 slice white bread crumbled; 8 sprigs fresh flat leaf parsley finely chopped

Servings: persons

2 oranges segments only and juice reserved
4 tablespoons lemon juice
1 1/2 teaspoons sugar
5 tablespoons olive oil
1/2 pound carrots peeled and grated
1 2/3 pounds beets peeled and grated
4 duck breasts small, skin removed and cut into narrow strips
1 cup sour cream
2 tablespoons mayonnaise
1 pinch 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.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 oranges segments only and juice reserved, 4 tablespoons lemon juice, 1 1/2 teaspoons sugar, 5 tablespoons 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.

Seared Duck Breast With Beet Slaw

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