Pan seared, oven roasted duck breast with garlic potato mash and roasted beetroot

I was so late with my food shopping order last night, that I wasn’t able to get it for delivery today. I’ve therefore had to rummage through my fridge and freezer for any left over ingredients I can use for dinner tonight. Luckily, I’ve found a duck crown (I’ll be cooking it on the bone), potatoes and beetroot. With these ingredients, I somehow don’t think I’ll be starving tonight.

serves 2-3 portions

250g beetroot
olive oil
salt
black pepper
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1 duck crown
salt
black pepper
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5-6 medium white potatoes
1-2 garlic cloves
50g butter
milk
dash of cream
salt

1. Heat the oven to 180°C (fan) / 355°F.

2. Peel the beetroot, and cut to wedges. put in an ovenproof dish, splash with olive oil, and season with salt and pepper. Cook in the oven for about an hour.

3. Peel the potatoes, wash, cut in half (or quarters if bigger in size), and boil in salted water for about 40 minutes or until soft. Pour the water away, and mash the potatoes. Add butter, milk and salt to taste and texture desired, finish with some cream. Squeeze in the garlic.

4. Rub some salt and pepper on the skin of the duck breasts. Cook in a frying pan, skin side down, until browned. If you’re cooking breasts off the bone I would also sear them briefly on the meat side too.

5. Put in the oven, skin side up, and roast for 15 minutes. Take out of the oven and let rest for 10 minutes (this will allow the juices to stay in the meat better). On high setting, grill for 10 minutes.

Tip I find it easier to get a crispy skin on duck breasts that are cooked off the bone. When cooking this way, I slit the skin with a sharp knife, then rub salt and pepper in. Then fry in a pan in a little olive oil until browned and slightly crispy, and finish off in the oven for 10-15  minutes.