Pan-fried duck breast with beetroot
If you want a quick and easy lunch or supper for a special occasion or a laid-back dinner party during the winter festive season, I highly recommend this Pan-fried duck breast with beetroot recipe. As the picture shows, my duck is well cooked (or overcooked) and skinned too – this is how I like it. I actually used ready-sliced duck breast which only needs 3-5 minutes of frying. If you prefer your duck pink & skin on, cook it according to the recipe below. Serve it with a mash and crispy salad on the side.
Ingredients
Method
- Peel the beets, then slice them into thin circles.
- Heat the butter/margarine with the sugar and vinegar in a wide saucepan. When the butter has melted, add the beets, stir gently, cover and gently simmer for 20 minutes. Add the raisins and cook for another 10 minutes, stirring occasionally.
- Meanwhile, using a sharp knife score the skin in a diagonal direction being careful not to cut through to the meat. Place skin side down in a dry, hot pan and fry for 8-10 minutes at low temperature. Cook on the other side for 2-4 minutes ( longer, if you like it well cooked).
- Transfer them onto a plate and rest for 5 minutes.
- Arrange the beet & raisin mixture in 4 serving plates.
- Serve warm.