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Pan-Seared Duck Breast with Honey-Lime Glazed Sweet Potato, Pear, Blue Cheese & Beetroot
45 minServes 2Nutri-Score C€€€
C
45 min
45 minPan-Seared Duck Breast with Honey-Lime Glazed Sweet Potato, Pear, Blue Cheese & Beetroot
what you need
Ingredients
duck breast (skin scored in a crosshatch, at room temperature)Meat2 pieces
sweet potato (peeled and cut into cubes)Produce400 g
pear (cored and sliced)Produce1 piece- beetroot (cooked, cut into wedges)Produce200 g
blue cheese (crumbled)Dairy60 g
honeyPantry30 ml
lime (zested and juiced)Produce1 piece
olive oilPantry20 ml
butterDairy20 g
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
640kcal
- Carbs
- 53 g
- Proteins
- 31 g
- Fat
- 34 g
what you’ll use
Tools
Frying pan
Baking tray
Mixing bowl
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Rest the duck
- Transfer the duck breast to a board and rest before slicing.
- Step 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.
most cooked first