Honningglaceret duck breast with root vegetables with parsley-garlic

Ingredients for Honningglaceret duck breast with root vegetables with parsley-garlic

Instructions for Honningglaceret duck breast with root vegetables with parsley-garlic

To prepare the Honningglaceret duck breast with root vegetables with parsley-garlic recipe, please follow these instructions:

Cut the vegetables into smaller pieces. Chop the parsley and garlic finely.

RIDs the duck breasts criss-cross on the fat side. Be careful not to cut into the flesh. Came the breasts on a very hot iron pan with fat side down. Increased by approximately 3-4 minutes on the fat side, turn the breasts and cook a couple of minutes on the other side. Season with salt and pepper. Came the duck breasts in a baking pan.

Pour the fat from the pan. Boil the forehead of with sherrydddike. Pour pan out in baking pan. Rose then the breasts in the oven 6-8 minutes at 225 degrees c. alm. oven.

Take them out, brush with melted honey and ending with to give the breasts a few minutes under the grill until golden.
Let the breasts pulling 5 minutes before they cut into slices and served with sherrysky and root vegetables.

Wipe the pan with paper towel. Com three tablespoons of duck fat in the Pan and roast the vegetables at the even heat. Season with salt and pepper to taste along the way. When the vegetables are golden and crisp-tender, stir in the parsley and garlic.