Roasted duck breast with orange glaze and Christmas vegetables

Ingrédients

• 4 duck breasts (about 200 g each)
• Salt and black pepper to taste
• 1 tsp dried thyme
• 1 tsp garlic powder
• 150 ml fresh orange juice (about 2 oranges)
• 3 tbsp honey
• 1 tbsp soy sauce
• 1 pinch ground cinnamon
• 2 parsnips, peeled and cut into pieces
• 2 red beets, peeled and cut into pieces
• 3 carrots, peeled and cut into pieces
• 3 tbsp olive oil
• 2 sprigs fresh rosemary

Préparation

1. 1

   Take the duck breasts out of the refrigerator 30 minutes before cooking to bring them to room temperature. Score the skin crosswise with a sharp knife, but do not cut into the meat itself.Rub the duck breasts with salt, pepper, thyme and garlic powder. Let rest for 15 minutes.Make the orange glaze: put the orange juice, honey, soy sauce and a pinch of cinnamon in a small saucepan. Bring to a boil and simmer over medium heat for 5 to 7 minutes until reduced to a light syrup. Set aside.Preheat the oven to 180°C (fan 160°C).Place the duck breasts skin-side down in a cold cast-iron skillet. Put the pan over medium-high heat and cook for 6 to 8 minutes until the skin is golden brown and crispy. Turn over and cook another 2 minutes on the meat side.Brush the duck breasts generously with the orange glaze and transfer the pan to the preheated oven. Cook for 10 to 12 minutes for pink/medium-rare (internal temperature 58°C) or 14 minutes for cooked through (internal temperature 65°C).Meanwhile, spread the winter vegetables (parsnip, red beet and carrot cut into pieces) over a baking sheet. Drizzle with olive oil, season with salt, pepper and rosemary. Roast for 25 to 30 minutes in the oven until tender and lightly caramelized.Remove the duck breasts from the oven and let rest for 5 minutes under aluminum foil. Brush once more with the remaining glaze.Slice the duck breasts into even slices on a cutting board and serve with the roasted winter vegetables. Spoon the pan juices over the meat as an extra jus.