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Roasted Balsamic Duck Breast

Organic Duck Breast with Balsamic Recipe

 

Prep time: 25 minutes

Cooking time: 25 minutes

 

2 Duck Breasts

5 tablespoons balsamic vinegar

1 sprig rosemary

Salt and pepper

Olive oil

 

Score the skin, diagonally both ways to create diamond shapes on the top, being careful as to not cut into the meat. Rub rock salt into the skin. Put the balsamic vinegar in a dish just big enough for both breasts and add the breasts, flesh side down (not skin side). Leave to marinade for 20 minutes at room temperature.

Preheat oven to 180. In a large pan, drizzle some olive oil and add the rosemary, heat on a low heat for a minute or two to get the flavour out of the sprig then turn heat to high. Add the duck breasts, skin side down and fry for 5 minutes on high, try not to move them so they can caramelize. Then turn it over to seal in the flavour on the flesh and put back in to the dish with the balsamic, bake for 15 minutes.

Slice thinly and serve with all the juices, your choice of organic veggies and potatoes.

Balsamic Vinegar of Modena
£3.49
  • Organic
  • Gluten Free
  • Vegan

Balsamic Vinegar of Modena

Extra Virgin Olive Oil
£12.99
  • Organic
  • Gluten Free
  • Vegan

Extra Virgin Olive Oil

Rosemary | Organic Fruit & Vegetables
£1.75
  • From Great Britain
  • Organic
Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
Boom winner award - 2016 (65px)
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© 2020 Eversfield Organic Ltd, All Rights Reserved | Eversfield Organic Ltd Head Office: Ellacott, Bratton Clovelly, Okehampton, Devon EX20 4LB Registered in England | Company registration number: 4954144 | VAT no: 824926805