Pan-Roasted Gressingham Duck Breast with Seasonal Baby Veg.

A delightful and satisfying main course, perfect for a special occasion or a weeknight dinner. The duck breast is paired with a colorful array of seasonal vegetables and sweet, tangy plum halves, all brought together with a rich plum balsamic sauce

Ingredients:

• 1 Gressingham duck breast, skin side up
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 200g seasonal baby vegetables (e.g., carrots, broccoli, green beans)
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 4 plum halves
• 1 tablespoon honey
• 2 tablespoons Jorge Plum Balsamic

Method:

1. Prepare the duck breast: Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper.
2. Pan-roast the duck: Heat the olive oil and butter in a large skillet over medium-high heat. Add the duck breast, skin side down, and cook for 5-7 minutes, or until crispy. Flip and cook for 3-4 minutes more, or until medium-rare. Remove from the skillet and rest for 5 minutes.
3. Roast the vegetables: Toss the baby vegetables with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 10-12 minutes, or until tender-crisp.
4. Roast the plums: Toss the plum halves with honey and a drizzle of olive oil. Roast in the oven with the vegetables for the last 5 minutes.
5. Make the sauce: Deglaze the skillet with the Jorge Plum Balsamic. Reduce by half and adjust the seasoning to taste.
6. Serve: Slice the duck breast and arrange on a plate with the roasted vegetables and plum halves. Drizzle with the plum balsamic sauce.