Duck Breast With Beetroot Purée Recipe

Recipe By Slurrp

This recipe features succulent duck breast served with a vibrant beetroot purée. The duck breast is seared to perfection, resulting in a crispy skin and tender meat. The beetroot purée adds a sweet and earthy flavor that complements the richness of the duck. This dish is a perfect balance of flavors and textures, making it a show-stopping main course for any special occasion.

4.9
21 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Duck Breast With Beetroot Purée
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ingredients serve

Ingredients for Duck Breast With Beetroot Purée Recipe

  • 1 Duck Breasts
  • As required Salt And Pepper, To Taste
  • 1 Medium Sized Beetroots
  • 1 tablespoon Butter
  • 1 cloves Cloves Garlic, Minced
  • as required Fresh Herbs For Garnish

Directions: Duck Breast With Beetroot Purée Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Score the skin of the duck breast and season with salt and pepper.
  • STEP 3.Heat a skillet over medium-high heat and place the duck breast skin-side down. Cook for 5 minutes until the skin is crispy.
  • STEP 4.Flip the duck breast and cook for another 2 minutes. Transfer to a baking dish and roast in the oven for 10-12 minutes for medium-rare.
  • STEP 5.While the duck is roasting, prepare the beetroot purée. Peel and dice the beetroot, then boil until tender. Drain and blend until smooth.
  • STEP 6.In a saucepan, heat butter and sauté garlic until fragrant. Add the beetroot purée and cook for a few minutes. Season with salt and pepper.
  • STEP 7.Remove the duck breast from the oven and let it rest for a few minutes. Slice it thinly.
  • STEP 8.Serve the sliced duck breast on a bed of beetroot purée. Garnish with fresh herbs, if desired.

Cooking Tips

  • Make sure to score the skin of the duck breast to help render the fat and achieve a crispy skin.
  • For a medium-rare duck breast, roast it in the oven for 10-12 minutes. Adjust the cooking time according to your desired doneness.
  • To achieve a smooth beetroot purée, make sure to blend it until completely smooth.
  • Garnish the dish with fresh herbs like parsley or chives for added freshness and flavor.

Storage and Serving

  • Leftover duck breast can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the duck breast in a skillet over low heat to maintain its tenderness.
  • Serve the duck breast with beetroot purée as a main course for a special dinner or a festive occasion.
Nutrition
value
93
calories per serving
< 1 g Fat6 g Protein13 g Carbs16 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    6g
  • Carbs
    13g
  • Fiber
    16g

MacroNutrients

  • Carbs
    13g
  • Protein
    6g
  • Fiber
    16g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    129mg
  • Iron
    2mg
  • Vitamin A
    4228mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    22mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    70mg
  • Manganese
    < 1mg
  • Phosphorus
    112mg
  • Selenium
    9mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp