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Marinated Duck Breasts with Shallot and Beet Relish

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 duck breast half and 1 1/4 cups relish)
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.


  • Marinade:
  • 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
  • Relish:
  • 14 ounces baby beets
  • Cooking spray
  • 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
  • Garnish:
  • Rosemary sprigs (optional)

Nutrition Information

  • calories 329
  • caloriesfromfat 11 %
  • fat 4 g
  • satfat 0.8 g
  • monofat 1.2 g
  • polyfat 0.6 g
  • protein 41 g
  • carbohydrate 32 g
  • fiber 5 g
  • cholesterol 182 mg
  • iron 7.9 mg
  • sodium 764 mg
  • calcium 82 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.