Duck breast lends itself beautifully to sweet and savory combinations. In this recipe, its tender meat and crispy skin are enhanced by Benso Natural Balsamic Cream, which adds a sweet, fruity and delicately tangy note. Served with sweet potato purée and a potato gratin, this roasted duck breast makes a generous and elegant dish, ideal for a refined dinner.
Ingredients (Serves 4)
- 2 large duck breasts
- 3 to 4 tbsp Benso Natural Balsamic Cream
- 1 tbspBenso Organic Extra Virgin Olive Oil
- 2 sprigs of fresh thyme
- 1 garlic clove
- Sea salt and freshly ground black pepper
- 600 g sweet potatoes
- 30 g butter
- 100 ml heavy cream
- Potato gratin, to serve
Method
Preheat the oven to 180°C (350°F). Remove the duck breasts from the refrigerator about 20 minutes before cooking. Carefully score the skin in a criss-cross pattern with the tip of a knife without cutting into the meat, then season both sides with salt and pepper.
Place the duck breasts skin-side down in a cold frying pan, without adding any fat. Heat over medium heat and cook for 6 to 8 minutes, allowing the fat to render gradually and the skin to become beautifully golden. Regularly pour off the excess fat, then turn the duck breasts over and sear the meat side for 2 minutes.
Place the duck breasts in an ovenproof dish with the lightly crushed garlic and thyme. Brush the meat with a thin layer of Benso Natural Balsamic Cream, then roast for 6 to 10 minutes , depending on your preferred doneness. Remove from the oven and allow the meat to rest for 5 to 10 minutes under a sheet of aluminum foil before slicing.
Meanwhile, peel the sweet potatoes, cut them into pieces and cook them in a saucepan of salted water until tender. Drain, then mash with the butter, heavy cream andBenso Organic Extra Virgin Olive Oil. Adjust the seasoning and keep the purée warm.
Serve the sliced duck breast on warm plates with the sweet potato purée and a few portions of potato gratin. Finish with a generous drizzle of Benso Natural Balsamic Cream over the duck just before serving.
Benso Tip
Add the balsamic cream at the end of cooking and when plating to preserve the full richness of its aromas. For a different flavor, this recipe also pairs beautifully with Benso Fig Balsamic Cream, whose fruity notes are a natural match for duck. For an especially festive version, a few touches of Benso Truffle Balsamic Cream will add a more intense and refined dimension.
Discover our selection of Benso balsamic vinegars and creams to create new pairings with roasted meats, vegetables and cheeses.
Enjoy!