Duck Breasts with Autumn Vegetables

Serves 4
Prep time: 10 minutes
Cook time: 25-30 minutes

Ingredients

• 2 duck breasts
• 2 carrots, cut into chunks
• 4 small rutabaga, cut into quarters
• 4 small Jerusalem artichokes, cut into quarters
• 2 parsnips, cut into quarters
• 1 cooked beetroot, cut into quarters
• 4 sprigs of chervil, leaves only
• Salt and pepper

Instructions

1. Score the duck skin in a diamond pattern.
2. Boil the rutabaga and Jerusalem artichokes for 2 minutes, then add the carrots and parsnips for 10 more minutes.
3. Cook the duck breasts skin-side down on the plancha for 4-6 minutes, then flip and cook for another 4-6 minutes.
4. Remove the duck from the plancha, season with salt and pepper, and let rest for 3 minutes.
5. Add the cooked vegetables to the plancha and cook for 2-3 minutes, stirring occasionally.
6. Serve the duck with the vegetables and garnish with chervil.

Recipe taken from the book I Love Plancha - Solar Éditions