Breast of duck with winter vegetables

Name: Breast of duck with winter vegetables
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 100 g (3¼ oz) parsnips, cut into matchsticks; 120 g (4 oz) small Brussels sprouts; 155 g (5 oz) celeriac, cut into large cubes; 4 duck breasts, about 185 g (6 oz) each; 155 g (5 oz) unsalted butter; 100 g (3¼ oz) sweet potato, cut into large cubes; 80 ml (2¾ fl oz) vegetable oil; 220 ml (7 fl oz) balsamic vinegar; 220 ml (7 fl oz) chicken stock; 120 g (4 oz) tinned chestnuts, halved; 4 French shallots, chopped; sprigs fresh rosemary, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Christmas

By Le Cordon Bleu

Published 1999

About

A great alternative to roast turkey for a small, grown-up Christmas lunch, especially if you don’t want lots of leftovers. Delicious served with a home-made cranberry sauce.

Ingredients

4 duck breasts, about 185 g (6 oz) each
100 g (

Main course
Lunch
Winter
Gluten-free
December
Christmas

Method

Remove any feathers or stubble from the duck breasts, keeping the skin intact. Using a small, sharp knife, trim away and discard any shiny white skin or sinew from the flesh side, then pat dry on paper towels. Lightly score a crisscross pattern in the skin to allow fat to run out during cooking, then season with salt and black pepper.
Bring a small pan of water