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Pan-Seared Duck Breast with Honey-Lime Glazed Sweet Potato, Pear, Blue Cheese & Beetroot
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Pan-Seared Duck Breast with Honey-Lime Glazed Sweet Potato, Pear, Blue Cheese & Beetroot

45 minPara 2Nutri-Score C€€€
de @fakethyme2 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • duck breast (skin scored in a crosshatch, at room temperature)Carne2 piezas
  • sweet potato (peeled and cut into cubes)Frutas y verduras400 g
  • pear (cored and sliced)Frutas y verduras1 pieza
  • beetroot (cooked, cut into wedges)Frutas y verduras200 g
  • blue cheese (crumbled)Lácteos60 g
  • honeyDespensa30 ml
  • lime (zested and juiced)Frutas y verduras1 pieza
  • olive oilDespensa20 ml
  • butterLácteos20 g
  • saltEspecias3 g
  • black pepper (freshly ground)Especias1 g

por ración

Nutrición

640kcal

Carbohidratos
53 g
Proteínas
31 g
Grasas
34 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Bandeja de horno
  • Bol
  • Pinzas de cocina

paso a paso

Preparación

  1. Roast the sweet potato

    • Toss the sweet potato cubes with olive oil, salt and pepper.
    • Spread on a baking tray and roast at 200 °C until golden and tender.
    Paso 1

  2. Glaze with honey and lime

    • Whisk the honey with the lime juice and zest.
    • Pour over the roasted sweet potato and toss to coat.
    Paso 2

  3. Sear the duck breast

    • Season the duck breast and place skin-side down in a cold frying pan.
    • Render over medium heat until the skin is crisp and golden.
    • Flip and cook to the desired doneness, then add the butter and baste.
    Paso 3

  4. Rest the duck

    • Transfer the duck breast to a board and rest before slicing.
    Paso 4

  5. Assemble the plate

    • Arrange the glazed sweet potato, sliced pear and beetroot on plates.
    • Slice the duck breast and lay it on top.
    • Crumble over the blue cheese and finish with a little lime zest.
    Paso 5
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