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Glazed Duck Breast with Root Vegetable Medley

Pan seared duck breast with a delicate water, butter, and sugar glaze, served with a vibrant root vegetable medley.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine French Inspired
Servings 4 servings

Ingredients
  

For the Duck

  • 2 1.5 lb each Duck Breasts, skin on, scored
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

For the Glacer à Blanc Glaze

  • 1/2 cup Water
  • 1/4 cup Unsalted Butter cut into cubes
  • 2 tbsp Granulated Sugar
  • 1 tbsp Fresh Lemon Juice

For the Root Vegetable Medley

  • 1 lb Mixed Root Vegetables carrots, parsnips, sweet potatoes, peeled and cut into 1-inch pieces
  • 2 tbsp Olive Oil
  • 1 sprig Fresh Thyme
  • 1/4 tsp Kosher Salt
  • Pinch of Freshly Ground Black Pepper

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Pat the duck breasts thoroughly dry with paper towels. Season generously on both sides with kosher salt and black pepper.
  • Place the duck breasts, skin side down, in a cold, oven safe skillet. Place the skillet over medium low heat. Allow the fat to render slowly and the skin to become golden brown and crisp, about 8-10 minutes. Pour off excess rendered fat periodically, reserving it for other uses.
  • Flip the duck breasts and sear the flesh side for 1 minute. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium rare, or longer to your desired doneness. Remove duck from skillet and let rest on a cutting board, skin side up, for at least 10 minutes before slicing.
  • While the duck rests, prepare the root vegetables. In a bowl, toss the prepared root vegetables with olive oil, thyme sprig, salt, and pepper. Spread in a single layer on a baking sheet and roast in the 375°F (190°C) oven for 25-30 minutes, or until tender and lightly caramelized.
  • Prepare the Glacer à Blanc glaze. In a small saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
  • Continue to simmer the sugar syrup. As the liquid evaporates, it will begin to thicken and turn slightly syrupy. Watch carefully. Once the syrup coats the back of a spoon and has a slight sheen, reduce heat to low.
  • Whisk in the cubed butter, one piece at a time, until fully incorporated and emulsified into a glossy glaze. Stir in the lemon juice for a touch of acidity.
  • Arrange the roasted root vegetables on serving plates. Slice the rested duck breasts against the grain and arrange them over the vegetables.
  • Drizzle the Glacer à Blanc glaze generously over the duck breast and vegetables just before serving.

Notes

Pro Chef Tip: For the Glacer à Blanc, the key is patience and observation. Do not rush the reduction, and watch for visual cues - a shiny, slightly viscous liquid that coats the back of a spoon. The lemon juice is crucial for balancing the sweetness of the glaze and cutting through the richness of the duck. Storage: Leftover glazed duck and vegetables can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to maintain texture.