Pan-seared duck breasts and vegetables

Pan-seared duck breasts and vegetables

Difficulty:

Perfectly cooked duck breasts served with flavorful pan-seared vegetables... a refined and delicious dish that will delight your taste buds. The tenderness of the duck and the softness of the vegetables blend together for a perfect balance.

Ingredients

  • 4 duck breasts
  • Olive oil
  • Salt, pepper

Pan-seared vegetables:

  • 8 Vitelotte potatoes
  • 3 zucchini
  • 20 vine cherry tomatoes
  • Rosemary
  • Salt, pepper

Preparation

1. Preheat the Plancha to 240°C.

2. Score the skin in a criss-cross pattern without cutting into the meat and trim the fat around the duck breasts (this step is important because if the fat is not in contact with the plate, it cannot melt).

Preparing the vegetables:

1. Peel and slice the Vitelotte potatoes thinly.

2. Cut the zucchini into thin slices and chop the rosemary.

3. Oil the surface of the plancha. Season the duck breasts on the skin side until they have a nice golden color, about 10 minutes.

4. Lower the plancha temperature to 200°C and cook the duck breasts on the meat side for about 5 minutes.

5. Remove the duck breasts from the plancha and let them rest under aluminum foil for about 10 minutes.

6. Increase the plancha temperature to 220°C. If necessary, oil the cooking plate again.

7. Grill the cherry tomatoes, zucchini slices and potato slices. Season with salt, pepper and chopped rosemary.

8. Serve your duck breasts with the grilled vegetables.

You can find this recipe and many others in the recipe book included with our Pro Plancha.