Duck Breasts and Autumn Vegetables

Duck Breasts and Autumn Vegetables

COOKING TIME : 25 to 30 minutes


  • 2 duck breasts
  • 2 carrots cuts into chunks
  • 4 small rutabagas cut into wedge
  • 4 small sunchokes cut into wedges
  • 2 parsnips quartered lengthwise
  • 1 cooked beet, cut into wedges
  • 4 chervil stalks
  • Salt and pepper


1. Score the duck’s fat in diamond shapes without reaching the flesh.
2. In a pot of salted boiling water, cook the rutabagas and sunchokes, then add the carrots and parsnips for and additionnal 10 mns.
3. Cook the duck breasts on the plancha, fat and skin side down first for 4 to 6 mns, then flip them and cook them for another 4 to 6 mns.
4. Put them on a plate, salt and pepper, and let rest for about 3 mns. On the plancha, in the duck breasts’ grease, sauté the carrots, sunchokes, parsnips and beets for 2 to 3 mns, stirring regularly, then set aside.
5. Arrange and sprinkle with the chervil leaves before serving.

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