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Roasted Balsamic Duck Breast

 

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.

Organic Turkey, Goose and Duck
  • Min life 3 Days
  • Organic
  • Gluten Free
  • Previously frozen. Do not refreeze.
£14.28
  • Min life 3 Days
  • Organic
  • Gluten Free
  • Previously frozen. Do not refreeze.
Balsamic Vinegar of Modena
  • Organic
  • Gluten Free
£3.49
  • Organic
  • Gluten Free
Extra Virgin Olive Oil
  • Organic
  • Gluten Free
£12.99
  • Organic
  • Gluten Free
Rosemary
  • From Great Britain
  • Organic
£1.80
  • From Great Britain
  • Organic

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink DevonMade in BritainSoil AssociationSALSA
Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016