Duck Breast with Root Vegetables

Rinse and clean the vegetables and cut them into cubes of about 2 cm. Rinse, dry and select rosemary and parsley, then chop everything together. Make several diagonal cuts on the skin side of the duck breast.

Heat the oil in the roasting pan and fry the vegetable cubes in it.

If possible, add the carrots at the beginning, as they take the longest to cook. Add rosemary, paradeis pulp and bay leaves and deglaze with red wine. Pour the chicken soup, season with salt and freshly ground pepper and simmer for about 15 minutes.

Fry the duck breasts without additional fat in a hot frying pan on the skin side for 4 min, turn to the other side and roast for another 3-4 min. Lift meat out of roasting pan and rest wrapped in aluminum foil for 5 min.

Cut duck breast into slices and cook in roasting pan on top of root vegetables. Season everything repeatedly and bring to the table sprinkled with parsley.

Any type of root vegetable is suitable for this recipe, depending on the season, e.g. black salsify or yellow turnips.

Our tip: Use high-quality red wine for a particularly fine taste!

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