Skillet-Cooked Duck Breast with Beets and Watercress | Saveur
The earthiness of beets pairs well with duck in this recipe from Gavin Kaysen of Minneapolis's Spoon and Stable.
Ingredients
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. olive oil
- 1 tbsp. balsamic vinegar
- 8 whole baby red and yellow beets
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chicken stock
- 2 tbsp. unsalted butter
- 1 shallot, minced
- 2 duck breasts
- <sup>1</sup>⁄<sub>4</sub> cup honey
- Watercress, for garnish
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