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.

Recipe by Cooking Light April 2003


Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary

4 servings (serving size: 1 duck breast half and 1 1/4 cups relish)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

329 calories; calories from fat 11%; fat 4g; saturated fat 0.8g; mono fat 1.2g; poly fat 0.6g; protein 41g; carbohydrates 32g; fiber 5g; cholesterol 182mg; iron 7.9mg; sodium 764mg; calcium 82mg.