The shallots and sweet onion pair well with earthy beets in this sweet-sour relish. You can use chicken thighs in place of duck, and quartered regular beets for the baby beets.
1/2 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
2 teaspoons honey
1 teaspoon ground coriander
1 tablespoon minced peeled fresh ginger
4 rosemary sprigs
1 garlic clove, minced
4 (6-ounce) boneless duck breast halves, thawed and skinned
14 ounces baby beets
1 pound small shallots, peeled and quartered (about 15)
2 cups chopped Oso or other sweet onion
1/4 cup dry red wine
1 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Rosemary sprigs (optional)
How to Make It
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; sauté 2 minutes. Add onion; sauté 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.
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