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Pan-Seared Duck Breast with Honey-Lime Glazed Sweet Potato, Pear, Blue Cheese & Beetroot
45 minVoor 2Nutri-Score C€€€
C
45 min
45 minPan-Seared Duck Breast with Honey-Lime Glazed Sweet Potato, Pear, Blue Cheese & Beetroot
wat je nodig hebt
Ingrediënten
duck breast (skin scored in a crosshatch, at room temperature)Vlees2 stukken
sweet potato (peeled and cut into cubes)Groente en fruit400 g
pear (cored and sliced)Groente en fruit1 stuk- beetroot (cooked, cut into wedges)Groente en fruit200 g
blue cheese (crumbled)Zuivel60 g
honeyVoorraadkast30 ml
lime (zested and juiced)Groente en fruit1 stuk
olive oilVoorraadkast20 ml
butterZuivel20 g
saltKruiden en specerijen3 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
640kcal
- Koolhydraten
- 53 g
- Eiwitten
- 31 g
- Vetten
- 34 g
wat je gebruikt
Keukengerei
Koekenpan
Bakplaat
Mengkom
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Rest the duck
- Transfer the duck breast to a board and rest before slicing.
- Stap 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.
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