Duck Breast with Root Vegetables and Red Grapes
Duck Breast with Root Vegetables and Red Grapes
Ingredients
- 1 1/2 lb (675 g) thin carrots, peeled and halved lengthwise
- 1 lb (450 g) parsnips, peeled and quartered lengthwise
- 1/4 cup (60 ml) olive oil
- 1/2 lb (225 g) kale, stems removed, leaves torn
- 4 tsp cornstarch
- 1 1/2 cups (375 ml) low-sodium beef broth
- 3 duck breasts, about 3/4 lb (340 g) each
- 1 bag (175 g) white pearl onions, peeled
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) red wine vinegar
- 1 1/4 cups (310 ml) veal stock
- 1 cup (175 g) small seedless red grapes
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the carrots and parsnips with 3 tbsp (45 ml) of the oil. Season with salt and pepper. Bake for 25 minutes or until the vegetables are starting to brown.
- In a bowl, toss the kale with the remaining oil. Season with salt and pepper. Place the kale over the vegetables on the baking sheet and continue to bake for 10 minutes or until the kale is golden.
Duck Breast with Root Vegetables and Red Grapes