Duck breast with roasted beetroot

Roasted duck breast baked in the oven until tender, served with roasted Vegetable Recipes.

Ingredients:

800 g of duck breast 4 tbsp oil ground colored pepper sea salt For roasted Vegetable Recipes: 2 tbsp olive oil 2 tbsp 4 pcs of potatoes 3 pcs of beetroot 3 pcs of beetroot 2 pcs carrots 1 pcs onions ground black pepper salt

Procedure:

1. Quarter the peeled beetroot, onion and potato and cut into thin slices, cut the cleaned carrot into rounds
2. Spread the beetroot, onions, potatoes and carrots on a baking tray lined with baking paper, season with salt and pepper, drizzle with oil, sprinkle with finely chopped thyme, place in a preheated oven at 190 °C and bake until tender, stirring occasionally
3. Rinse the cleaned duck breasts, pat dry, cut the skin several times, season with salt and pepper and fry in a pan in heated oil on both sides
4. Then put in a preheated oven at 150 °C and bake until tender (about 20 minutes), cut into slices, divide into plates, pour the fat over and serve with roasted Vegetable Recipes.