Traditional recipes

Duck breast with autumn vegetables

Duck breast with autumn vegetables


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The duck breast must be at room temperature, the skin grows only when it has fat. Salt and pepper and place the notched duck breast pieces with the side of the skin in a cold pan and put on medium heat for about eight minutes on one side, then turn on the other side. After frying the duck breast on both sides, take it out of the pan and place it in a bowl that you will put in the hot oven at 180-200 degrees, 6-7 minutes for blood, 9-10 minutes for medium or 12 -14 minutes for well done.

While the duck breast is cooking in the oven, prepare the vegetables: unwrap the broccoli and cauliflower in small bunches, wash them and boil them in salted water until they boil and take them out in cold water. Peel the bell peppers, carrots and celery and cut them into juliennes.

In a bowl, melt the butter and cook the bell pepper, then add the cauliflower, broccoli, carrot, celery, mix and season with salt, pepper, oregano to taste and leave on the fire until al-dente.

Remove the duck breast from the oven, let it rest for 3-5 minutes and place the vegetable garnish next to it.


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