Duck Breast with Root Vegetables and Red Grapes | RICARDO
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Ingredients
- 1 1/2 lb (675 g) thin carrots, peeled and halved lengthwise
- 1 lb (450 g) parsnips, peeled and quartered lengthwise
- 1/4 cup (60 ml) olive oil
- 1/2 lb (225 g) kale, stems removed, leaves torn
- 4 tsp cornstarch
- 1 1/2 cups (375 ml) low-sodium beef broth
- 3 duck breasts, about 3/4 lb (340 g) each
- 1 bag (175 g) white pearl onions, peeled
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) red wine vinegar
- 1 1/4 cups (310 ml) veal stock
- 1 cup (175 g) small seedless red grapes
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