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.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

400 g beetroot
30 g butter or margarine
30 g light cane sugar
75 ml of red wine vinegar
30 g raisins
2 duck breast fillets with skin on

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.