Roast Duck Breast with Autumn Vegetables Recipe · Gressingham
A warming Autumnal dish with root vegetables and a sweet balsamic glaze.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 2 Gressingham Duck breasts
- 1 red onion, peeled and cut in half
- 1 large beetroot, peeled and cut into 2cm chunks
- 1 large carrot, peeled and cut into 2 cm chunks
- 1 large potato, peeled and cut into 2cm chunks
- 1 bulb garlic, cut in half widthways
- Few sprigs rosemary and thyme
- 2 tbsp of balsamic syrup
- 4 tbsp of olive oil
- Handful of spinach leaves, washed
- Salt and Pepper
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