roasted duck brest with beet,orange wedges and raisin sauce

Roasted duck Brest with beet, orange wedges and raisin sauce

Ingredients qty

Duck breast 2no
Vegetable oil 100ml
Rosemary few
Kosher salt few
Crushed pepper corn few
Beet root 1 no
Orange fresh 1no
Raisin 10gm
Red wine 50ml
Sugar few
Red wine vinegar 5tsp
Lavash bread to garnish
Herb oil few
Chilly flakes few

Method

Marinate the duck breast with oil, rosemary, and seasoning
Grill the breast on the flat top, on skin side till it gets crispy, cook it at slow heat
Then cook it in the oven at 250f for 7 min
Then slice it while you r serving

For sauce

Reduce the red wine, sugar and vinegar
When it comes to half add raisin and finish it

For braised beet root

Take the beet root in a pan add red wine, stock (veg) and sugar , braise it at slow heat of 200f for 2hr , cook the beet with the skin ,so colors doesn’t get changed

Once it is cooked peel the skin cut it into desired shape

For assembly

As shown in the picture