Seared Duck Breast with Roasted Potatoes and Tomato Sauce

This dish features perfectly seared duck breast, renowned for its rich flavor and tender texture, paired with crispy roasted potatoes. A vibrant tomato sauce adds a creative twist that balances the dish with acidity and sweetness, enhancing the overall experience. The combination of traditional techniques and modern touches makes this dish a delightful centerpiece for any dinner table.

Ingredients:

• 2 duck breasts
• 1 pound baby potatoes, halved
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the halved potatoes with olive oil, minced garlic, thyme, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the potatoes in the preheated oven for about 25-30 minutes or until golden brown and crispy, turning halfway through.
4. While the potatoes are roasting, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
5. Heat a skillet over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for an additional 4-5 minutes for medium-rare.
6. Remove the duck from the skillet and let it rest for 5 minutes before slicing.
7. In the same skillet, add the halved cherry tomatoes and balsamic vinegar. Cook for about 3-4 minutes until the tomatoes soften and release their juices. Season with salt and pepper to taste.
8. To serve, arrange the sliced duck breast on a plate, add the roasted potatoes, and spoon the tomato sauce over the duck. Garnish with fresh basil.