Roasted Duck Breast with Lavender, Beetroot and Sweet Potato
Spectacular may be an underrated word for this dish!
Duck is one of my favourite game meats, there is nothing like crispy duck skin and perfectly pink duck meat...just heavenly!
The diverse flavours of beetroot and sweet potatoes combined with lavender and a little sweetness from the maple syrup makes this a most surprising dish!
Cut the beetroot and sweet potatoes into large cubes, about 2 cm (1 inch square). Spread the beetroot and sweet potato cubes on a baking tray, sprinkle with a little salt and the olive oil and combine. Cover with aluminium foil and bake in the oven for 40 minutes or until soft.
Meanwhile heat a large skillet with the olive oil and fry skin down for 6 minutes on medium high heat. The fat from the skin will render and there will be some excess, tilt the pan and scoop it out with a spoon so the pan stays relatively dry.
Turn the breasts over and fry for another 2 minutes. Transfer to the oven and finish cooking the breasts for 3 to 4 minutes. Remove the breast from the pan and allow resting for 5 to 7 minutes.
Meanwhile heat the coconut butter in a second pan and heat them through. Turn off the heat.
Reheat the duck breast pan, combine the herbs and press the flesh side of the duck breast in the herb mix. Fry for 1 minute, add the maple syrup and reduce into a glaze.
Slice the duck breast thinly and serve on a bed of veggie and sweet potato, drizzle the maple syrup over the dish to finish.
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 605.7. Fat: 42.7g Saturated Fat: 10.7g Sodium: 10.1mg Carbohydrate 32.5g Protein: 25.8g Dietary fibre: 2.0g