Duck breast with balsamic vegetables

Name: Duck breast with balsamic vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 500 g Leeks (leek); 500 g Carrots; 3 (approx. 900 g) Duck breast fillets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sesame; 1 TABLESPOON Oil; 5-6 Tbsp Balsamic vinegar; 1/2 TEASPOON Chicken broth; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
500 g Leeks (leek)
500 g Carrots
3 (approx. 900 g) Duck breast fillets
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sesame
1 TABLESPOON Oil
5-6 Tbsp Balsamic vinegar
1/2 TEASPOON Chicken broth
1 TABLESPOON dark sauce thickener
7-10 Tbsp Basil

Directions

1
Peel and roughly dice the onion. Clean or peel and wash leek and carrots. Cut the vegetables into long thin strips. Wash duck breast and pat dry. Cut the skin crosswise
2
Heat a flat roaster or an ovenproof pan on the stove without fat. Season duck breast with salt and pepper. Only on the skin side, fry vigorously for 4-5 minutes. Then turn and fry over medium heat for 2-3 minutes. Spread the onion around the duck breast and roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-30 minutes
3
Roast sesame seeds in a pan or pot without fat, remove. Heat oil in it. Season vegetables with salt and pepper. Steam covered for 5-7 minutes.
4
Remove the duck breast and keep it warm. Skim plenty of duck fat, remove onion. Dissolve roast with 200 ml water. Stir in vinegar and stock. Bring everything to the boil, then boil down for 1-2 minutes over high heat. Bind with sauce thickener and season to taste. Swivel vegetables in the sauce
5
Arrange duck breast with balsamic vegetables. Sprinkle with sesame seeds and garnish with basil. Serve with golden brown croquettes