Marinated Duck Breasts with Shallot and Beet Relish
Marinated Duck Breasts with Shallot and Beet Relish is a gluten free and dairy free main course. One serving contains 371 calories, 39g of protein, and 8g of fat. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of oso, ground coriander, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
To prepare duck, combine the first 9 ingredients in a zip-top plastic bag. Seal and chill 2 hours; turn bag occasionally.
Remove duck breast halves from bag. Reserve marinade; discard rosemary.
To prepare relish, leave root and 1-inch stem on beets; scrub with a brush.
Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender.
Drain and rinse with cold water.
Drain and cool. Trim off beet roots; rub off skins. Coarsely chop beets.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add shallots; saut 2 minutes.
Add onion; saut 5 minutes. Stir in reserved marinade and wine; cook 1 minute or until liquid almost evaporates.
Add broth; cook 6 minutes or until liquid almost evaporates.
Remove from heat. Stir in beets, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Sprinkle duck with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a large nonstick grill pan coated with cooking spray over medium-high heat.
Add duck; cook 4 minutes on each side or until done.
Serve with relish; garnish with rosemary sprigs, if desired.