Duck breast with winter vegetables from the oven

Ingredients

• 250 g carrots
• 250 g celeriac
• 250 g parsnips
• 500 g waxy potatoes
• 4 tbsp olive oil
• Salt
• Pepper
• 1 Orange (juice)
• 25 g walnuts
• 1 tbsp honey
• 2 sprigs sage
• 2 duck breast fillets (about 350 g each)
• Sea salt
• ground pepper
• 1 onion
• 1 Carrot
• 150 g celeriac
• 1 tsp tomato paste
• 150 ml red wine
• 350 ml poultry stock

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both top and bottom heating and line a baking tray with parchment paper. Peel the carrots, celeriac, and parsnips. Cut into roughly 1 cm thick pieces or sticks. Wash the potatoes thoroughly and cut into wedges. Mix the vegetables in a bowl. Add olive oil, salt, pepper, and orange juice and stir to combine. Spread on the tray and bake for about 40 minutes until tender, turning occasionally.

2. 2.

   About 20 minutes before the vegetables finish cooking, rinse the duck breasts, pat dry, and season with salt and pepper. In a hot pan, brown the skin side for about 5 minutes until golden brown. Flip and sear the meat side briefly. Transfer to the oven and cook for about 10 minutes until pink inside. Drain excess fat from the pan. For the sauce, peel and dice the onion, carrot, and celeriac. Sauté in the pan for about 10 minutes. Stir in tomato paste and deglaze with wine. Reduce, add poultry stock, and simmer until about 150 ml remains. Strain through a fine sieve and season with salt and pepper.

3. 3.

   Coarsely chop the walnuts and sprinkle over the finished vegetables. Drizzle with honey and adjust seasoning. Rinse the sage, shake dry, and cut into thin strips.

4. 4.

   Slice the duck breast and arrange on top of the vegetables. Drizzle with sauce and garnish with sage strips before serving.