Breeze through meal times this autumn with Liz Earle's tasty Monday to Friday seasonal specials for quick and easy suppers. Delicious and nutritious - each serving is under 500 kcals.
Pan-Fried Duck Breast With Beetroot
Not just a skincare and wellbeing expert, Liz has gone back to her writing and editing roots and combined her interests in natural food, health and beauty to create a new print and digital magazine titled Liz Earle Wellbeing. More seasonal recipes and other creative ideas can be found in the autumn issue which is out now.
Serves: 4
Ingredients:
- 2-4 duck breasts (depending on size)
- 400g cooked beetroot, cut into wedges
- 1 tbsp marmalade
- 1 orange, zested & segmented (juice reserved)
- Dash of balsamic vinegar
- 100g baby spinach leaves
- ½ pomegranate, seeds
- 70g pecans, toasted and roughly chopped (for spiced pecans - dust the pecans in a little salt and cayenne pepper and toast in a medium oven for 5 minutes)
Method:
- Place the duck breasts skin side down into a cold frying pan. Place over a medium heat and allow to cook for about ten minutes until the skin is golden and crisp. If lots of fat starts to accumulate in the pan, spoon or pour this off into a heatproof container. (This can be kept and used for roast potatoes.)
- Turn the duck breast over and cook for another five minutes on the other side. The duck should be slightly firm to the touch.
- Remove from the pan onto a plate, cover and allow to rest.
- Make sure there is very little duck fat in the pan and add the beetroot. Turn up the heat and stir fry quickly. Add the marmalade, orange zest and juice along with the balsamic vinegar.
- Stir well to combine and cook for a few minutes until the beetroot is nicely glazed. Season well and set to one side to cool slightly.
The autumn 2015 edition of the Liz Earle Wellbeing magazine is available now from www.lizearlewellbeing.com. Subscribe to the digital edition for £10 or the printed edition for £19.96 per year for 4 issues, p+p free.
Tagged in Recipes