Grilled Duck with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in just 45 minutes. Grilled duck breast is naturally elegant and pairs beautifully with earthy roasted beetroot, which is packed with nutrients that support heart health. The combination of tender, perfectly seared duck with sweet and tangy beetroot, topped with crunchy walnuts and fresh greens, creates layers of flavor and texture that impress every time. Best of all, this recipe uses simple ingredients you probably already have on hand, and there's minimal fuss in the kitchen.
Ella x
Ingredients
- 4duck breasts(skin scored)
- 500 gramsfresh beetroot(peeled and julienned)
- 200 gramsmixed salad greens
- 80 gramstoasted walnuts(chopped)
- 3 tablespoonsbalsamic vinegar
- 4 tablespoonsextra virgin olive oil
- 4 sprigsfresh thyme
- 2garlic cloves(minced)
- 1shallot(thinly sliced)
- 1 tablespoonhoney
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonred wine vinegar
Detail level
Instructions
- 1
Pat duck breasts dry with paper towels and season both sides generously with sea salt and black pepper. Using a sharp knife, score the skin in a crosshatch pattern without cutting into the meat.
Tip: Scoring the skin helps render the fat and creates a crispy exterior.
- 2
Heat a large skillet over medium-high heat without adding oil. Place duck breasts skin-side down and cook for 8-10 minutes until the skin is golden and crispy, rendering most of the fat.
Tip: Don't move the duck while it cooks; let the skin render undisturbed.
- 3
Flip the duck breasts and add fresh thyme sprigs to the pan. Cook for 6-8 minutes more until the internal temperature reaches 57-60°C for medium-rare. Transfer to a warm plate to rest for 5 minutes.
Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.
- 4
While the duck rests, whisk together balsamic vinegar, red wine vinegar, honey, 2 tablespoons of olive oil, minced garlic, and sea salt to create the dressing.
Tip: Taste and adjust the vinegar-to-oil ratio to your preference.
- 5
In a separate bowl, combine the julienned beetroot, shallot, walnuts, and salad greens. Toss gently with three-quarters of the balsamic dressing.
Tip: Reserve some dressing to drizzle over the plated duck.
- 6
Slice the rested duck breasts against the grain into thin strips. Arrange the beetroot salad on serving plates and top with sliced duck.
Tip: Slicing against the grain makes the duck more tender to eat.
- 7
Drizzle the remaining dressing around the plate and garnish with extra walnuts and fresh thyme. Serve immediately while the duck is still warm.
Tip: The warm duck against the cool, earthy beetroot creates a beautiful textural contrast.
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