Duck breast with balsamic vegetables

Name: Duck breast with balsamic vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 medium onion; 500 g Leeks (leek); 500 g Carrots; 2 Duck breast fillets (600-700 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS shelled sesame; 50-60 g Butter or margarine; 1 package (450 g) frozen croquettes for pan or oven; 200 ml clear chicken broth (instant); 4-5 Tbsp Balsamic vinegar; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 medium onion
500 g Leeks (leek)
500 g Carrots
2 Duck breast fillets (600-700 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS shelled sesame
50-60 g Butter or margarine
1 package (450 g) frozen croquettes for pan or oven
200 ml clear chicken broth (instant)
4-5 Tbsp Balsamic vinegar
1 TABLESPOON dark sauce thickener
7-10 Tbsp Basil

Directions

1
Peel and roughly chop the onion. Clean, wash and drain the leek and carrots. Cut carrots with a julienne slicer, leek with a knife into long, thin strips.
2
Wash the duck breast, dab dry well and make a diamond-shaped incision in the skin. Heat a flat roasting pan or an ovenproof pan without fat and place the duck breasts with the skin side down.
3
Fry vigorously for approx. 5 minutes until the skin side is golden brown. Turn the duck breast and fry on the meat side for 2-3 minutes. Season with salt and pepper. Add the onion and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
4
Roast the sesame seeds in a pan without fat and take them out immediately. Heat 20 g fat in a hot pan and bake the frozen croquettes in it, turning them according to the instructions on the packet until golden brown. Heat 30-40 g fat in a second pan and steam the vegetables for approx. 5 minutes, turning them over.
5
Season with salt and pepper. Remove duck breast from the roaster and let it rest for about 5 minutes. Drain the duck fat, remove the onion and dissolve the roast with broth. Add balsamic vinegar, bring to the boil and let it boil down for 1-2 minutes.
6
Stir in the sauce thickener, bring to the boil again briefly and season to taste with salt, pepper and possibly a little more vinegar. Cut the duck breast into slices and arrange on a plate with the vegetables. Spread balsamic sauce over it and sprinkle with sesame seeds.
7
Serve garnished with basil. Serve croquettes separately.