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Marinated Duck Breast with Vegetables

17/11/2023

The marinated duck breast with vegetables is a flavorful dish that combines the delicate meat of the duck with the freshness of vegetables. An Italian touch could be the addition of aromatic herbs like rosemary and sage in the marinade, which give an unmistakable aroma to the meat.

Ingredients

  • 2 duck breasts
  • 2 tablespoons of extra virgin olive oil
  • 1 sprig of fresh rosemary
  • 2 sage leaves
  • 2 cloves of garlic
  • Salt and pepper to taste
  • Juice of 1 orange

For the vegetables:

  • 2 carrots
  • 1 zucchini
  • 1 red pepper
  • Salt, pepper, and olive oil to taste

Preparation

  1. Start by preparing the marinade for the duck by mixing olive oil with orange juice, crushed garlic, chopped rosemary, and sage. Season with salt and pepper to your tastes.

  2. Make crosswise cuts on the duck breasts’ skin (without cutting into the meat beneath) to allow for more even cooking and a desirable crispiness of the skin.

  3. Put the duck breasts in the marinade, cover with plastic wrap, and let rest in the fridge for at least 2 hours, or better yet, overnight.

  4. In the meantime, clean and cut the vegetables into sticks or as you prefer and season them with a little olive oil, salt, and pepper.

  5. Prepare a skillet for cooking the duck by heating it over medium-high heat.

  6. Drain the duck breasts from the marinade (but do not discard the marinade) and cook them in the skillet starting with the skin side down for about 5 minutes or until the skin becomes crisp, then turn them over and cook for another 4-5 minutes. Remember that duck should be eaten pink, so be careful not to overcook it.

  7. Remove the breasts from the skillet and let them rest. In the same skillet, pour the marinade and let it reduce for a couple of minutes until it becomes a sauce.

  8. In another skillet or griddle, cook the vegetables until they reach the desired doneness, keeping them crispy.

  9. Slice the duck breast and serve it with the sautéed vegetables and drizzled with the reduced marinade sauce.

Curiosity

Duck à l’orange is a classic of French cuisine, also known as “Canard à l’orange.” The traditional recipe uses an entire duck, but this breast version is a quicker and simpler preparation. The Italian touch of rosemary and sage adds an extra gear to the already rich palette of flavors.

Marinated Duck Breast with Vegetables