Sliced Duck and Young Vegetables Recipe

Ingredients:

• 2 duck breasts
• 1 tbsp. of olive oil
• 1 tbsp. of butter
• Salt and pepper
• 1 cup of baby carrots
• 1 cup of baby turnips, quartered
• 1 cup of baby potatoes, quartered
• 1/2 cup of chicken or vegetable broth
• 1 tbsp. of fresh thyme

Directions:

1. Preheat oven to 375°F.
2. Season duck breasts with salt and pepper and heat olive oil in a heavy skillet over medium-high heat.
3. Sear duck breasts, skin side down, until nicely browned, around 5 minutes.
4. Transfer skillet to oven and roast for 10-12 minutes for medium rare.
5. Remove from oven and let it rest for 5 minutes before slicing thinly.
6. In a separate pan, melt butter over medium-high heat.
7. Add baby carrots, turnips, potatoes, broth, and thyme to the pan, seasoning with salt and pepper to taste.
8. Cover and simmer until vegetables are tender, around 10 minutes.
9. Serve sliced duck breasts over the cooked vegetables.

Serving Suggestions:

Pair with a glass of red wine and a simple green salad dressed with a light vinaigrette.

Verdict:

This Sliced Duck and Young Vegetables recipe is simple to make, yet elegant to serve. The duck breast is cooked to perfection with a crispy skin and tender, juicy meat, while the vegetables are infused with the delicious duck flavors. It’s a great dish to serve for a dinner party or a special occasion.