Duck breast on rutabaga-carrot-potato vegetables

Name: Duck breast on rutabaga-carrot-potato vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Potatoes; 400 g Turnip; 300 g Carrots; 20 g Butter or margarine; 7-10 Tbsp dried marjoram; 300 ml Vegetable broth (instant); 2 Duck breasts (à approx. 400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Stalk leek (leek); 400 ml Duck stock (glass); 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Marjoram

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Potatoes
400 g Turnip
300 g Carrots
20 g Butter or margarine
7-10 Tbsp dried marjoram
300 ml Vegetable broth (instant)
2 Duck breasts (à approx. 400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Stalk leek (leek)
400 ml Duck stock (glass)
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Marjoram

Directions

1
Peel, wash and dice the potatoes, turnip and carrots. Heat the fat in a saucepan. Brown vegetables and potatoes in it, season with marjoram. Add 250 ml broth, bring to the boil and braise for about 20 minutes.
2
Add the rest of the stock little by little. Wash duck breasts, dab dry, season with salt and pepper. Sauté with the skin side under about 5 minutes, then fry from the meat side for 5 minutes.
3
Remove the duck breast, put the pan with the fat aside. Place the meat on the fat pan of the oven. In the preheated Bac
4
Clean, wash and cut the leek into rings. Add to the vegetables 10 minutes before the end of the braising time. Heat the duck fat in the pan. Add duck stock, bring to the boil and thicken with sauce thickener. Season to taste with salt and pepper.
5
Take out the duck breasts and cut them into slices. Arrange vegetables and meat on plates. Garnish with marjoram. Serve with extra sauce.