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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 minPour 2Nutri-Score C€€€
par @fakethyme2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • duck breast (skin scored in a crosshatch, at room temperature)Viandes2 morceaux
  • sweet potato (peeled and cut into cubes)Fruits et légumes400 g
  • pear (cored and sliced)Fruits et légumes1 morceau
  • beetroot (cooked, cut into wedges)Fruits et légumes200 g
  • blue cheese (crumbled)Produits laitiers60 g
  • honeyÉpicerie30 ml
  • lime (zested and juiced)Fruits et légumes1 morceau
  • olive oilÉpicerie20 ml
  • butterProduits laitiers20 g
  • saltÉpices3 g
  • black pepper (freshly ground)Épices1 g

par portion

Nutrition

640kcal

Glucides
53 g
Protéines
31 g
Lipides
34 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Plaque de cuisson
  • Saladier
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Rest the duck

    • Transfer the duck breast to a board and rest before slicing.
    Étape 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.
    Étape 5
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